Bean and Chile Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt to taste
- tomatoes
- 6 garlic
- white onions
- 1/2 c dry sherry
- 3 cn (16-oz) black beans
- 2 limes; juice of
- 1/2 c fresh cilantro
- 1 cn (16-oz) diced italian
- 1 pt salsa cruda (recipe below)
- salsa cruda
- peppers (yellow/red bells
- 3 long green peppers (i used
- 3 poblano peppers; roasted,
- generous amount of ground
- sprinkle of ground coriander
- 1 cn (16-oz) whole kernel corn
- Carbohydrate 6.39835 g
- Cholesterol 0 mg
- Fat 0.2305 g
- Fiber 1.21449997663498 g
- Protein 1.1972 g
- Saturated Fat 0.009605 g
- Serving Size 1 1 Serving (74g)
- Sodium 60.578 mg
- Sugar 5.18385002336502 g
- Trans Fat 0.083195 g
- Calories 61 calories
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. FATFREE DIGEST V96 #81 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
