Baked Black Beans
6 sun-dried tomatoes Vegetable cooking spray 1 cup chopped
onion 4 cloves garlic, minced
1/2 to 1 jalapeno pepper, seeds and veins discarded, minced
2 cans (15 ounces each) Black beans or 3 cups cooked dry-
packaged Black beans, rinsed, drained 2 cups frozen thawed
whole kernel corn 1 to 2 tablespoons honey 1 cup finely
chopped cilantro
2/4 teaspoon dried tarragon leaves 1 bay leaf
3/2 cup (2 ounces) fat-free Cheddar cheese
4/2 cup (2 ounces) crumbled Mexican white or farmer's cheese
Pour hot water over sun-dried tomatoes in small bowl; let
stand until tomatoes are soft, about 10 minutes. Drain
tomatoes and coarsely chop. Spray large saucepan with
cooking spray; heat over medium heat until hot. Saute onion,
garlic and jalapeno pepper until tender, about 5 minutes.
Combine all ingredients, except cheeses, in 1 1/2-quart
casserole; sprinkle cheeses over top. Bake, covered, at 3500
F. until bean mixture is hot, about 30 minutes or microwave
on medium high for 20 minutes. Discard bay leaf.
Makes 4 main dish servings or 8 side dish servings.
NOTE: Although B.E.A.N. recipes usually call for a specific
variety, any canned or dry-packaged bean variety can
be easily substituted for another.
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