*  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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