Mexican Baked Beans

This zesty side dish goes well with turkey burgers.

Makes 4 servings

Ingredients

8 ounces drained rinsed canned pinto beans (reserve 2 tablespoons liquid)
1/2 cup low-sodium tomato sauce
1/4 cup finely chopped onion
2 fluid ounces (1/4 cup) Mexican beer
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon minced seeded jalapeno pepper*
3/4 teaspoon reduced-sodium Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon minced fresh cilantro

Preheat oven to 350o F. In large bowl, combine beans, tomato sauce, onion,
beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper
flakes; mix well. Spoon into a 1-quart casserole. Bake 45-50 minutes, until most
of liquid is absorbed. Remove from oven; stir in cilantro and serve.

POINTS:  2.5

SERVING SIZE:  Generous 1/2 cup

SELECTIONS:  1/2 Vegetable, 1 Protein, 40 Optional Calories

PER SERVING:  126 Calories, 1 g Total Fat, 0 g Saturated Fat,
0 mg Cholesterol, 221 mg Sodium, 25 g Total Carbohydrate,
3 g Dietary Fiber, 5 g Protein, 59 mg Calcium

*Caution: Peppers are potent, so if you are handling jalapeno peppers, wear
surgical gloves (which cost just a few cents a pair in drugstores) and do not
touch your eyes (or any other tender or moist parts of your body) without
first washing your hands thoroughly.