Mexican beans 'n' beer

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
1½ cup Chopped onion
5 larges Cloves garlic, sliced lengthwise into paper-thin slices
¼ cup All-purpose flour
2 teaspoons Ground cumin
2 teaspoons Chili powder
2 teaspoons Sugar
1 teaspoon Ground coriander
1 pounds Tomatoes, low sodium, chopped and drained (reserve liquid)
2 pounds Pinto beans, canned, rinsed and drained
12 ounces Light beer

Directions

This is a shortened and lightened version of a Mexican bean dish that is usually made with dark beer and pork and simmered for several hours.

There's lots of delicious, rich "gravy," making this a perfect dish to spoon over rice.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onion begins to brown, about 5 minutes. Preheat oven to 375 degrees. Lightly oil a 2½-quart casserole or spray with a nonstick cooking spray. In a small bowl, combine flour, cumin, chili powder, sugar, and coriander. Gradually add reserved tomato liquid, stirring constantly to prevent lumps. In prepared casserole, combine onion, flour mixture, tomatoes, beans, and beer. Mix well. Bake, uncovered, 1 hour.

NTOES: I cooked the onion and garlic in a mixture of cooking sherry and balsamic vinegar instead of the oil.

Per serving: 214 calories (12% CFF), 2.8g fat, 37g carb, 8g fiber, 9g protein

Recipe by: The Meatless Gourmet: Easy Low Fat Favorites Posted to Digest eat-lf.v097.n020 by Terry and Kathleen Schuller <schuller@...> on Jan 20, 1997.

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