Rio Arriba Baked Beans

1 cup chopped onion 1/2 cup chopped poblano chile or green bell pepper1 jalapeno chili, chopped2 cloves garlic, chopped1 tablespoon olive oil 2 cans (15 ounces each) black or pinto beans or 3 cups cooked dry-packaged black or pinto beans, rinsed, drained (see note) 1/2 cup beer or water 1/4 cup sliced softened sun-dried tomatoes 1/4 cup packed light brown sugar1 teaspoon ground cumin 1/2 teaspoon dried thyme leaves1 bay leaf 1/2 teaspoon salt Heat oven to 350 degrees.Heat oil and saute onion, chile or pepper and garlic until tender, about 8 minutes. Combine mixture in 1 1/2-quart casserole dish with the beans, beer, sun-dried tomatoes, brown sugar, cumin, thyme, bay leaf and salt. Bake, covered, for 30 minutes. Uncover and bake 15-20 minutes more or until liquid is nearly absorbed.Serves four.Cook's note: If using dried beans, for each pound beans add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside 1-4 hours. Or for each pound of beans add 10 cups cold water and let soak overnight, or at least 8 hours. Nutrition values per serving: 314 calories, 15 g fat, 55 g carbohydrates, 12 g fiber, 12 g protein, 0 cholesterol, 809 mg sodium.Bean Awareness and Education Network, www.americanbean.org