Recipe - Mexican Beans And Barley

2 teaspoon Vegetable oil
1 One half cup Chopped onion
5 lg Cloves garlic, cut or sliced up
lengthwise into paperthin
slices
One fourth cup Allpurpose flour
2 teaspoon Ground cumin
2 teaspoon Chili powder
2 teaspoon Sugar
1 teaspoon Ground coriander
1 pound Tomatoes, low sodium,
chopped and drained
(reserve liquid)
2 pound Pinto beans, canned, rinsed
and drained
12 ounce Light beer

This is a shortened and lightened version of a Mexican bean dish that is
usually made with dark beer and pork and simmered for several hours.
There's lots of delicious, rich "gravy," making this a perfect dish to
spoon over rice.

Heat oil in a medium nonstick skillet over medium heat. Add onion and
garlic. Cook, stirring frequently, until onion begins to brown, about 5
minutes. Preheat oven to 375 degrees. Lightly oil a 2 1/2quart casserole
or spray with a nonstick cooking spray. In a small bowl, combine flour,
cumin, chili powder, sugar, and coriander. Gradually add reserved tomato
liquid, stirring constantly to prevent lumps. In prepared casserole,
combine onion, flour mixture, tomatoes, beans, and beer. Mix well. Bake,
uncovered, 1 hour.

NTOES: I cooked the onion and garlic in a mixture of cooking sherry and
balsamic vinegar instead of the oil.

Per serving: 214 calories (12% CFF), 2.8g fat, 37g carb, 8g fiber, 9g
protein
Recipe by: The Meatless Gourmet: Easy Low Fat Favorites

Posted to Digest eatlf.v097.n020 by Terry and Kathleen Schuller
schuller@ix.netcom.com on Jan 20, 1997.