Recipe for Rio Arriba Baked Beans

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Yield:

Ingredients:

Amount	Ingredient
1 cup	chopped onion
1/2 cup	chopped poblano chili or green bell pepper
1 x	jalapeno chili, chopped
2 x	cloves garlic, chopped
1 tbl	olive oil
	Two (15-ounce) cans pinto or black beans or 3 cups cooked dry-packaged
	pinto or black beans, rinsed, drained (see note)
1/2 cup	beer or water
1/4 cup	sliced softened sun-dried tomatoes
1/4 cup	packed light brown sugar
1 tsp	ground cumin
1/2 tsp	dried thyme leaves
1 x	bay leaf
1/2 tsp	salt

Instructions:

Instructions: Saute onion, chilies and garlic in oil in large skillet until tender, about 8 minutes. Combine onion mixture with beans, beer or water, tomatoes, sugar, cumin, thyme leaves, bay leaf and salt in 1 1/2-quart casserole.

Bake at 350 degrees covered, for 30 minutes. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.

Note: Although the recipe calls for specific varieties, any canned or dry-packaged bean variety can be easily substituted for another.

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