Bean and Chile Casserole

Title:
Bean and Chile Casserole

Yield:
4 Servings

Categories:
Casserole




Ingredients:





     3 cn (16-oz) black beans


     1 cn (16-oz) whole kernel corn


     1 cn (16-oz) diced Italian


          -tomatoes


     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





--------------------------------SALSA
CRUDA--------------------------------


          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





 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 Glen's MM Recipe


 Archive, http://www.erols.com/hosey.