2 (1 lb.) cans pinto or pink beans
1 (1 lb.) can artichoke hearts, drained and chopped
1/8 tsp. each cayenne and ground cloves
1/2 tsp. ground cumin

Preheat oven to 350 degrees. Empty 1 can of beans and liquid into a 9 inch square baking pan. Drain and rinse the other can of beans, then roughly chop the beans. Add chopped beans and artichokes to the whole beans. Add spices and chili sauce; mix together well. Set pan in oven, uncovered, and bake for 30 minutes.

Serving size: 1/4 recipe, 259 calories, 72 grams fat, 0 cholesterol, 80.2 milligrams sodium.