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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I think this came from a Weight Watchers cookbook, but don't remember for sure. Regardless, I think it's delicious and have made it a few times. You can mix uncooked rice in with the rest of the ingredients but it will absorb a lot of liquid and be a little on the dry side, so add extra liquid if preparing that way. Ingredients:
1 cup chopped onion |
2 chipotle chiles in adobo, minced |
1 tablespoon minced garlic |
16 ounces pinto beans, drained |
16 ounces kidney beans, drained |
15 ounces black beans, drained |
1 cup hickory barbecue sauce |
1 tablespoon dijon mustard |
1 1/2 cups hot cooked rice |
Directions:
1. Preheat oven to 350°F
2. Mix together all ingredients except rice then spoon into a 2 quart casserole dish, cover and bake for 1 hour.
3. Serve over rice.
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