Beans, beans, the magical fruit. . .

 Our camping weekend is over.  This was relaxation at it's finest even when the sun was hiding.

Now it's back to reality. . . and recipes. . .

We had a crowd for lunch one recent Sunday.  Beans were on the menu to go with a Mexican theme.

These were easy to put together ahead of time and bake just before serving, always nice when entertaining.  They accompanied barbecued chicken in a spicy soy-lime marinade (see below).  The beans were mouth-watering to eat but not so pretty in a picture!  We also served chips, salsa, guacamole, watermelon, and green salad - a real feast - and ice cream and cookies for dessert.  Wish you were there!

Refried Bean Bake

1 teaspoon olive oil
1/2 cup chopped onion
2 teaspoons taco seasoning mix
1/2 teaspoon salt
3 16-ounce cans fat free refried beans (I used Trader Joe's)
4 ounces Neufchatel (light cream cheese), room temperature
4 ounces reduced fat white or yellow Cheddar cheese, grated

Preheat oven to 350°F.  Coat flat baking pan (1 1/2 quart-size) with olive oil spray.  In large nonstick skillet, heat oil over medium heat.  Add onion, taco seasoning, and salt, and cook until onion is soft.  Stir in refried beans and Neufchatel and continue stirring until Neufchatel melts and blends in completely.

Spread bean mixture in prepared pan and sprinkle with Cheddar.  Bake 20 to 25 minutes until hot and bubbly.  Makes 12 (about 1/2-cup) servings, 4 points plus and 166 calories each.

Spicy Soy-Lime Marinade


1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly grated ginger root
2 minced garlic cloves
1 tablespoon honey
1 tablespoon fresh chili paste (such as Sambal Oelek)

Combine all ingredients and marinate chicken or other meat at least several hours before grilling.  Entire recipe is 2 points plus and 121 calories.