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February 2019

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OatmealWheat Germ Dog Biscuits

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Mexican Baked Beans Recipe

Mexican Baked Beans recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Baked Beans recipe  PDF


2 c Dried white beans
Water 3 Jalapeno peppers, chopped
1 Green or red pepper, chopped
1 Onion, chopped
1 ts Garlic powder (or 2 3 minced
cloves garlic) 29 oz Can crushed tomatoes
1 1/2 tb Chili powder
1 ts Cumin
1/4 c Molasses
Salt and pepper to taste Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish. Pour the tomato mi ture over, and stir gently until beans and sauce are mi ed. Bake, uncovered, for 3 hours, until mi ture is no longer soupy, and beans are soft. Serves 6. Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1.35 g fat. Another suggestion would be to use cooked corn it adds the same number of calories as the rice, and only 1 g fat to the e isting 1 and a smidge. And it's yummy, too.

Mexican Baked Beans recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
371 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Mexican Baked Beans recipe  PDF   Soup recipes RSS   Thumsb up

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