New Mexico-style baked beans with pinto or black beans, seasoned with onion, garlic, poblano and jalapeño chiles, beer and sun-dried tomatoes, brown sugar, cumin, thyme and bay leaf.

Rio Arriba Baked Beans

1 cup chopped onion
1/2 cup chopped poblano chile or green bell pepper
1 jalapeño chile, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 (15-ounce) cans pinto or black beans, rinsed, drained
1/2 cup beer or water
1/4 cup sliced softened sun-dried tomatoes
1/4 cup packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon salt

1. Sauté onion, chiles and garlic in oil in large skillet until tender, about 8 minutes.
2. Combine onion mixture and remaining ingredients in a greased 1 1/2-quart casserole.
3. Bake at 350°F (175°C), covered, for 30 minutes.
4. Uncover and bake 15 to 20 minutes, or until liquid is nearly absorbed.

Makes 4 servings (about 1 cup each).

Recipe provided courtesy of The Bean Education & Awareness Network.