*  Exported from  MasterCook  Buster  *
 
                 Santa Fe Spicy Baked Black Beans (Mandel)
 
 Recipe By     : Abby Mandel, LATimes 08/19/98 (wed)
 Serving Size  : 10   Preparation Time :1:15
 Categories    : Casserole                        Vegetarian
                 Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    oil
    1      large         white onion -- diced
    1      tablespoon    pureed chipotles chiles -- in adobo sauce
                         OR double that amount -- to taste
      1/2  cup           catsup
      1/2  cup           tomato juice
    2      tablespoons   dark brown sugar -- packed
    1                    tomato -- seeded and diced
      1/4  cup           cider vinegar
      1/4  cup           red wine vinegar
      1/4  cup           molasses
    2                    dried ancho chiles -- softened in
                         hot water -- drained and stemmed
                         salt
      1/2  cup           water -- or more
   45      ounces        cooked black beans -- rinsed and drained
                         low-sodium preferred:
                         ***SERVING-OPTIONS***
      1/2                tomato -- seeded and diced
                         corn tortillas
    2      tablespoons   minced cilantro
    2      tablespoons   sliced green onions
                         sour cream
 
 Heat oil in 1-quart saucepan over medium-high heat. When hot, add onion and
 stir-fry until softened, about 4 minutes. Add 1 tablespoon chipotle puree,
 catsup, tomato juice, brown sugar, 1 diced tomato, cider vinegar, red wine
 vinegar, molasses, ancho chiles, salt to taste and 1/2 cup water and stir
 well. Taste and add more chipotle puree if desired. Simmer uncovered 10
 minutes.
 
 Puree in food processor. Pour into 2-quart casserole and stir in beans.
 Cover and bake at 350 degrees 1 hour. Taste and add salt if needed. Add up
 to 1/2 cup more water if mixture is too thick.
 
 Serve hot in warm corn tortillas if desired. Garnish with remaining diced
 tomato, cilantro, green onions and sour cream if desired.
 
 [10 servings. Each of 10 servings without tortilla or garnishes: 185
 calories; 205 mg sodium; 0 cholesterol; 2 grams fat; 27 grams
 carbohydrates; 12 grams protein; 6.32 grams fiber. ]
 
 Pinto beans or black-eyed peas may be substituted for some of the black
 beans to add variety. The casserole is easily doubled or tripled. SOURCES.
 Recipe taken from “Good Cooking: Besides Barbecue” By Abby Mandel   !We got
 this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net
 
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