Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 mixture over, and stir gently until beans and sauce are mixed.
Bake, uncovered, for 3 hours, until mixture 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 existing 1
and a smidge. And it's yummy, too.

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