Vegetarian
| 1 | tablespoon safflower oil |
| 1 | medium, chopped onion |
| 1 | green bell pepper, chopped |
| 1 1/2 | cups canned kidney beans |
| 1 1/2 | cups canned navy beans |
| 2 | cups canned chickpeas |
| 1 | 14 oz. can plum tomato, with liquid, chopped |
| 3 | tablespoons soy sauce |
| 2 | tablespoons honey |
| 1 | teaspoon chili powder, or more to taste |
| 1 | teaspoon ground coriander |
| 1 | teaspoon paprika |
| teaspoon dry mustard | |
| 1 | cup grated sharp cheddar cheese |
| 1 | cup grated Monterey Jack cheese |
| hot cooked grains such as couscous |
Preheat the oven to 400 F.
Heat the oil in a small skillet. ; Add the onion and saute until
translucent. Add the green pepper and saute until are lightly browned,
then combine with the beans in a mixing bowl along with the remaining ingredients,
except the cheeses. Mix thoroughly; Lightly oil a large shallow baking
casserole and pour the bean mixture into it. Top with the grated cheeses.
Bake for 25 minutes or until the cheese is bubbly. Serve over grains; the
lightness of couscous is a particularly nice complement to the heartiness
of the beans
Nutrition Facts
Amount Per Serving: Calories 508 - Calories from Fat 147
Percent Total Calories From: Fat 29%, Protein 21%, Carbohydrate
50%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated
Fat 8g, Cholesterol 37mg, Sodium 1086mg, Total Carbohydrate 63g, Dietary
Fiber 5g, Sugars 0g, Protein 27g, Vitamin A 1237 units, Vitamin C 31 units,
Calcium 0 units, Iron 6 units