Bean And Chile Casserole
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Bean And Chile Casserole
  Casserole    Beans    Chiles  
Last updated 6/12/2012 1:07:42 AM. Recipe ID 33839. Report a problem with this recipe.
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      Title: Bean and chile casserole
 Categories: Casserole
      Yield: 4 Servings
      3 cn (16-oz) black beans
      1 cn (16-oz) whole kernel corn
      1 cn (16-oz) diced Italian
      1 pt 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
    1/2 c  Fresh cilantro
    1/2 c  Dry sherry
           Generous amount of ground
           -cumin (I used about 2 t)
           Sprinkle of ground coriander
      6    Cloves garlic

MMMMM------------------------SALSA CRUDA-----------------------------
           White onions
           Peppers (yellow/red bells
           -plus Jalapenos; Serranos or
           -Habaneros; adjust amount
           -for heat level desired)
      2    Limes; juice of
           Salt to taste
  Date: Fri, 22 Mar 1996 11:27:46 -0500 (EST)
  From: halsalhb@UCBEH.SAN.UC.EDU (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 1/2 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.
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM

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Recipe ID 33839 (Apr 03, 2005)

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