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Source: America's Favorite Food Associations

Baked Black Beans
A great way to spice up and old favorite.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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6 sun-dried tomatoes
Vegetable cooking spray
1 cup onion, chopped
4 cloves garlic, minced
1/2 to 1 jalapeño pepper, seeds and veins discarded, minced
2 cans (15 oz. each) black beans, drained and rinsed
2 cups frozen whole kernel corn, thawed
1 to 2 tablespoon honey
1 cup finely chopped cilantro
3/4 tsp. dried tarragon leaves
1 bay leaf
1/2 cup (2 oz.) fat-free Cheddar cheese
1/2 cup (2 oz.) crumbled Mexican white or farmer's cheese

Pour hot water over sun-dried tomatoes in small bowl; let stand untill tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute' onion, garlic and jalapeno pepper until tender, about 5 minutes. Combine all ingredients, except cheese, in 1 1/2- quart casserole; sprinkle cheese over top. Bake, covered, at 350 degrees F until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.

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