Bean and chile casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | (16-oz) black beans |
| 1 | can | (16-oz) whole kernel corn |
| 1 | can | (16-oz) diced Italian tomatoes |
| 1 | pint | Salsa cruda (recipe below) |
| 3 | Long green peppers (I used Anaheims; but Numex, Big Jims and others are fine); roasted; peeled, seeded | |
| 3 | Poblano peppers; roasted, peeled; seeded | |
| ½ | cup | Fresh cilantro |
| ½ | cup | Dry sherry |
| Generous amount of ground cumin (I used about 2 t) | ||
| Sprinkle of ground coriander | ||
| 6 | Cloves garlic | |
| Tomatoes | ||
| White onions | ||
| Peppers (yellow/red bells plus Jalapenos; Serranos or Habaneros; adjust amount for heat level desired) | ||
| 2 | Limes; juice of | |
| Salt to taste | ||
Directions
SALSA CRUDA
Date: Fri, 22 Mar 1996 11:27:46 -0500 (EST) From: halsalhb@... (h brian halsall) Dice the chiles, peel and smash the garlic, coarsely chop the cilantro (flavour is lost if chopped fine), and combine everything, with all can juices, except the sherry in a large casserole. Bake at 350 until bubbling gently (about ½ hour). Stir in the sherry, and serve. Do not cook longer, otherwise the textures will be lost.
Salsa Cruda: Coarsely chop equal parts tomatoes, white onions, peppers (yellow/red bells plus jalapenos/serranos/habaneros - adjust amount depending on the heat level desired). Pack with juice of two limes per pint of pack and salt to taste. Pressure can for storage, or simmer gently for about 10 min and refrigerate. Simmering can be omitted if a crunchy salsa is desired.
FATFREE DIGEST V96 #81
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .