Categories: Beans, Mexican 
      Yield: 6 servings 
  
      2 c  Dried white beans                        -cloves garlic) 
           Water                              29 oz Can crushed tomatoes 
      3    Jalapeno peppers, chopped       1 1/2 tb Chili powder 
      1    Green or red pepper, chopped        1 ts Cumin 
      1    Onion, chopped                    1/4 c  Molasses 
      1 ts Garlic powder (or 2-3 minced             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.