RECIPE: rio arriba baked beans
I found this in the paper years ago and is always a bbq party favorite. I use two cans of pinto beans, two cans of black beans and either one or two of kidney beans to mix it up!
1 cup chopped onions
1/2 cup green bell pepper, or pablano chili
1 chopped jalapeÃ±o chilli
2 cloves garlic, chopped
1 Tbsp. olive oil
2 lbs. canned pinto beans, or canned black beans, rinsed and drained
1/2 cup water, or beer
1/4 cup sun-dried tomatoes, sliced and softened
1/4 cup packed light brown sugar
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1 bay leaf
1/2 tsp. salt
Saute onion, bell pepper, chili, and garlic in oil in a large skillet until tender, about 8 minutes. Combine onion mixture and remaining ingredients in a 9 x 13 casserole. Bake at temperature 350Â°F, covered, for 30 minutes. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.