Baked Mexican-Style Beans with Sour Cream and Chiles

    Bean lovers take note: The gutsy sauce in this preparation makes these beans irresistible. This would be a good choice for a potluck or party dish, and it can be easily doubled. Serve as is or over hot cooked rice.

    SERVES 4

    2 tablespoons olive oil

    2 medium onions, diced

    2 cloves garlic, minced

    28-ounce can diced tomatoes, well drained

    1 tablespoon tomato paste

    4-ounce can mild green chiles, drained and diced

    1 teaspoon chili powder

    Вј teaspoon dried oregano

    ВЅ teaspoon salt

    Freshly ground pepper to taste

    Three 15-ounce cans kidney beans, drained and rinsed

    1 cup sour cream

    2 cups (8 ounces) grated Monterey Jack cheese with jalapeГ±o peppers

    1. In a large skillet heat the oil over medium heat, add the onions and garlic, and saut for 5 minutes. Add the drained tomatoes, tomato paste, chiles, chili powder, oregano, salt, and pepper, and raise the heat to high. Cook, stirring frequently, just until the juice from the tomatoes has evaporated, about 5 minutes.
    2. Add the beans to the skillet and toss. Remove the pan from the heat. May be prepared to this point up to 8 hours in advance, covered, refrigerated, and assembled just before cooking.
    3. Preheat the oven to 375В°F. Put half of the bean mixture in a large casserole, cover with half of the sour cream and half of the cheese, add the remaining bean mixture, and top with the remaining sour cream and cheese.
    4. Bake for 20 to 25 minutes, or until hot and bubbly.