Beans or Religous Experience-you decide.

[Svadhisthana]

As some of you know, I'm making every recipe from Deborah Madison's Vegetarian Cooking For Everyone. With 1400 recipes I had decided not to post recipes. This is one exception. DH and I couldn't stop raving about these beans and we each had a second helping. I even had some of the leftovers with my eggs this morning.

Black Beans with Chipotle and Tomatoes

1 Tablespoon Safflower Oil
1/2 onion, finely diced
Basic Black Beans, or 28 ounce can rinsed
1 teaspoon chipotle chile in adobo sauce or ground chipotle chile to taste
1 cup chopped tomatoes
4 cilantro sprigs
Salt
For Garnish: crumbled feta cheese, chopped cilantro, and diced serrano or jalepeno chile

Heat the oil in a roomy skillet or saucepan over fairly high heat. Add onoin and saute until soft. Add beans, chiles, tomatoes, and cilantro, lower the heat, and simmer for 15-30 minutes. If the beans are dry add 1 cup or so of water. Taste for salt. Garnish and serve.


Yum. Yum. Yum. These are so good. I will be making them again, and again, and again......


Crystal

[wallycat]

Did you use the feta??

THanks for posting...
again, I have this book but haven't made anything out of it yet...
maybe this will be my first :)

THanks!

[Jeanygirl]

I've tried very similar bean recipes (and I may have had this very one at French camp, but who can tell??), and this one looks fabulous. But then, I'm partial to beans...

Thanks for the recipe. I'm dying to get this book...

[SandyM]

Yum - sounds great, Crystal.

I'm thinking I'd use queso fresco rather than feta (of which I'm not terribly fond of).

[HRJ]

10, 9, 8, 7 ... sorry, I'm just counting down the seconds until PHOEBE shows up on this thread!! :D With a thread title like that, she's sure to be here!

Anyway, thanks for posting the recipe Crystal -- looks like something I'd like to try.

Helene

[gertdog]

Crystal,

First off, I haven't yet voiced my admiration of this amazing quest you are on to make all 1400 recipes!!! This is probably one of my most frequently cooked-from books and I can't even imagine making ALL the recipes. You go girl! I am cheering for you!

This bean recipe is one of the things I have made from this book and I agree with you- they are excellent. I love it when simple dishes like this become something more than just the sum of their parts. :)

[ShanaG]

Crystal, thanks for sharing the recipe, and for your review. I'll join with Stephanie in voicing my admiration for your project :) I have wanted that book forever, one of these days I am going to give in and buy it.

Please share any other winners you discover :)

[greysangel]

Crystal -

Thanks for posting this recipe!~ This was wonderful!! It makes a terrific filling, side, topping...you name it :D I think it would be a great base for a chili or soup even.

DH and I have mexican a lot so it's nice to add a side to the list!

JeAnne

[yorkshirepud]

What did you all serve this with? I might do this tomorrow night for dinner as I need a quick one as we're going out later at night.

[maizeyoats]

You have certainly talked me into it.
I have the cookbook so if you come across any other outstanding recipes in your quest let me know.
Thanks for posting! :)

[greysangel]

i had mine with calabacitas and soft tacos (was supposed to be chili rellenos, but at the last minute I decided against the rellenos.

j

[yorkshirepud]

Originally posted by greysangel
i had mine with calabacitas

what are these?

[Susan]

Crystal~ Thanks for posting this recipe! I have this {HUGE} cookbook too and thoroughly enjoy it! I'm suprised I hadn't made this recipe yet since we love black beans. I bought some ground chipotle chile not long ago, and we've been zealously trying it out. Thanks again for posting this! Best wishes on your cooking challenge too!

~Susan~

[KimberlyS]

I made this tonight and used it as a filling for the goat cheese quesadillas in the recipe finder. (CL Goat Cheese Quesadillas (http://cookinglight.timeinc.net/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222801)

Excellent! And very simple! Thanks so much for posting.

[Svadhisthana]

Nope. Didn't use the Feta-didn't have any on hand. I served it with a posole dish (recipe from book as well) and some other odds and ends. I will post a full review with proper recipe names later-misplaced my notes and have been brain fired from jury duty (Finished!).

Crystal

[Wendy w]

Thanks Crystal! I have this book and although it is wonderful, I haven't opened it for awhile. :o

[Lucinda]

Originally posted by yorkshirepud

Calabacitas. . .
what are these?

Calabacitas are stewed squash, usually with tomatoes and peppers and corn. It is a comfort food dish from my childhood-- my Nana would make them regularly. I often make it in my crockpot, just chop up summer squash, mix with cumin, canned diced tomatoes, a can of diced peppers and a can of corn and cook for about 6 hours on low. Top with cheese. Whenever I make it I think of the long line of Flores women, going all the way back to Aztec times, who must have made a similar dish for their loved ones. . .

[Sami]

I'll add my thanks, Crystal, for alerting me to this. I don't have the book and am trying not to buy any more until I really go through the ones I have.

Sami

[lakelady1]

Whenever I make it I think of the long line of Flores women, going all the way back to Aztec times, who must have made a similar dish for their loved ones. . .

What a wonderful image. An ancestoral bouquet of "las mujeres de las flores" . . .

[Abbey]

Crystal,

I just tried your beans last night. They really are wonderful! DH loved them. We just had sour cream on top. Thanks for the review and recipe!

[lorilei]

Originally posted by Abbey
Crystal,
I just tried your beans last night.


Crystal - Apparently this project is turning into more than a religious experience for you... They're now YOUR beans!!

[ShanaG]

Hey, I made this recipe last night, too! Very, very good :) I served with the feta, as recommended, and whole wheat tortillas.

Thanks again, Crystal!

[newcook]

I made the black beans for supper tonight, they were absolutely delicious. I had never tasted chipotle before and can't believe how delicious it is. Now I'll be searching for other bean recipes. I didn't know beans could taste so good.

Thanks for posting that recipe.

Daniele

[Wendy w]

Thanks for bringing this up. I made these for a bbq last month and they were really easy and tasty but I forgot to mention it. :o

[BeachBum]

Since this thread already got bumped up, I'll add that I tried them about 3 weeks ago and have made them 2x already. They really are a religious experience--and make great burritos!

[meslgh]

These are very yummy! I think that the chipotle adds justs the perfect amount of smokiness (without making the beans spicy at all), making the dish taste as if it has bacon in it. I used canned beans and canned tomatoes, and was very happy with the results.

[lakelady1]

These are truly wonderful. When I served them for the first time last week, a guest (on his third helping) asked what it was called. Thinking of Crystal's original post and Lucinda's observation, I told him the dish was "Frijoles Desde Las Dias" (Beans from the Goddesses -- I think!).

[susan_foster]

How many servings is this recipe?

You've inspired me to put a hold on this book at the library - I am a bean lover, and always looking for new things to do with them - plus I am dying to experiment with feta.

Susan

[Canice]

I'm thinking of doing as Kimberly suggested and putting the beans in the goat cheese quesadillas...but since I don't have July yet, I can't access the recipe finder; would someone be kind enough to copy it here? (she provided the link above) TIA

[alicerh]

The green chile salsa isn't with the goat cheese quesadillas in the recipe finder. Can someone post it? These with the black beans sound too good to miss. Isn't it interesting how someone will post a combo of dishes they plan to make that sound so good together that bunches of us make them too?
Thanks
Alice

[newcook]

Here Canice,

Goat Cheese Quesadillas With Green-Chile Salsa

Prep with our Green Chile Salsa and this quick, cheesy Mexican dish will be done in a snap.

INGREDIENTS:
1 cup (4 ounces) goat cheese
1 cup (4 ounces) grated reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 (15-ounce) can red beans, rinsed and drained
8 (8-inch) fat-free flour tortillas
Cooking spray
Green-Chile Salsa
Cilantro sprigs (optional)


INSTRUCTIONS:
Estimated Total Time: 45 minutes
Preheat oven to 350&176;.

Combine first 5 ingredients; spread about 3/4 cup cheese mixture onto each of 4 tortillas, leaving a 1/2-inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350&176; for 25 minutes or until cheeses melt. Serve with Green-Chile Salsa; garnish with cilantro sprigs, if desired.

NUTRITIONAL INFO:
calories: 477 carbohydrates: 70.7 g cholesterol: 44 mg fat: 12.4 g sodium: 1 mg protein: 23 g calcium: 402 mg iron: 2.9 mg fiber: 4.3 g

YIELD:
4 servings (serving size: 1 quesadilla and 1/3 cup salsa)

© Copyright Southern Progress Corporation, 2000. All rights reserved. Privacy policy

[BarbaraL]

Thanks, newcook, but, as Alice said, this recipe doesn't include the recipe for the green chili salsa. Anyone have it? Is it in CL Complete, or one of the issues?

[Canice]

Thanks for posting that, newcook! I guess the VCFE recipe would replace the red beands, chili powder and cilantro? This all sounds great!

[newcook]

Oops, sorry about not noticing the missing green chile salsa, here it is:

Green-Chile Salsa

A fresh and easy Mexican sauce great for dipping our Cumin Chips.


INGREDIENTS:
1-1/3 cups diced seeded tomato
1/4 cup diced sweet onion
2 teaspoons fresh lime juice
1 teaspoon minced fresh cilantro
1/4 teaspoon freshly ground pepper
1 (4.5-ounce) can chopped green chiles


INSTRUCTIONS:
Estimated Total Time: 15 minutes
Combine all ingredients in a bowl.

NUTRITIONAL INFO:
calories: 26 carbohydrates: 6 g cholesterol: 0 mg fat: 0.3 g sodium: 6 mg protein: 1 g calcium: 9 mg iron: 0.5 mg fiber: 1.4 g

YIELD:
1-1/3 cups (serving size: 1/3 cup)



© Copyright Southern Progress Corporation, 2000. All rights reserved. Privacy policy

Daniele

[Kathy B]

Made the Black beans with Chipoltle and Tomatoes a few nights ago and served them over rice (for DH and the kids) and as a wrap for myself. Very good either way. We used the leftovers with chicken tacos and pork tacos last night, and they worked well with that, too. They were so easy to make for such a great return, I am sure we will be eating these again!

[golden1225]

Originally posted by Svadhisthana
As some of you know, I'm making every recipe from Deborah Madison's Vegetarian Cooking For Everyone.
Crystal

Crystal,
Do you like this cookbook the best of any of Deborah's cookbooks? I'm trying to decide which one to try first.
Thanks!
:)

[mbeth]

Finally got around to trying this recipe tonight. I must have printed it out 2 years ago! The beans were fabulous, a real keeper for us. Thank you, Svadhisthana! I served them with brown rice and La Bamba Casserole (which also contains beans, so it was a very beany night), and a salad. I was pleased and surprised that my one-year-old loved the black beans most of all. :)

[olchik]

Oh! I'm going to try it too. Hope it is worth to make!

[skupe123]

I made the black beans for supper tonight, they were absolutely delicious. I had never tasted chipotle before and can't believe how delicious it is. Now I'll be searching for other bean recipes. I didn't know beans could taste so good.

Thanks for posting that recipe.

Daniele

If you're new to chipotle, try it in spaghetti/marinara sauce and chili. The smoky flavor is wonderful. I think it adds a lot to the dishes.

Suz

[heavy hedonist]

If you're new to chipotle, try it in spaghetti/marinara sauce and chili. The smoky flavor is wonderful. I think it adds a lot to the dishes.

Suz I love chipotle in pasta sauce-- I add it to eggs, to soysage, to veggoe sautes-- since I bought my first jar of pure ground chili from Penzey's, I've been hooked. And the ancho is delish, too. Together, they make the best chili.