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Mexican Baked Beans

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN BAKED BEANS
 Categories: Beans, Mexican
      Yield: 6 Servings
 
      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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