Chocolate Rose
03-21-2004, 10:14 AM
I've spent the last half hour trying to find the original post for this recipe - I finally gave up.
This was a HUGE hit here. And that is even after eating LOTS of beans (very tight budget). I'm pretty positive that pilgrim719 originally posted this and I left her comments in the recipe.
I used dry beans and ended up using a combo of black and pinto (more black than pinto) because I didn't have enough black beans. I fully cooked them before adding the additional ingredients. Because they were fully cooked, I didn't feel like they needed the full hour in the oven so I just cooked them for 40 minutes. I added the cheese mixture and cooked for the additional 20 minutes.
One of the things I really liked about this dish (other than flavor) was that the veggies retained some crunch. (I didn't precook them as pilgrim had done). Also, the sauce is just a bit different and really nice. It's not a sweet baked bean sauce but is just slightly sweet with just enough spiciness.
We had the French Nut Bread (March Bread thread) with this and it was great!!
* Exported from MasterCook *
Baked Black Beans w/ Crusty Cheddar Topping
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans Casseroles
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups dried black beans -- soaked overnight
1 cup tomato sauce
1 cup chopped onions
1 cup chopped celery
1 sweet red pepper -- chopped
1/2 cup chili sauce
1 Tbsp maple syrup
2 tsp chili powder
1/2 tsp powdered ginger
1/4 cup shredded low-fat cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
2 Tbsp seasoned dry bread crumbs
1 Tbsp chopped fresh flat-leaf parsley
1/8 tsp ground red pepper
Drain the beans and place in a 2-quart saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until just tender. Drain and place in a large bowl.
Preheat the oven to 350 degrees F. Coat a 2 1/2-quart casserole with non-stick spray; set aside.
To the beans, add the tomato sauce, onions, celery, red peppers, chili sauce, maple syrup, chili powder, and ginger. Mix well and spoon into the prepared casserole. Cover and bake for 1 hour, or until the beans are very tender.
Meanwhile, in a small bowl, mix the cheddar, Monterey Jack, bread crumbs, parsley, and ground pepper.
Uncover the casserole and sprinkle with the topping. Bake, uncovered, for 15-20 minutes, or until the cheese has melted and is bubbly.
Makes 4 servings.
Source:
"Pilgrim 719"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1104 Calories; 5g Fat (4.2% calories from fat); 61g Protein; 217g Carbohydrate; 52g Dietary Fiber; 0mg Cholesterol; 1688mg Sodium. Exchanges: 10 Grain(Starch); 3 Lean Meat; 7 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
NOTES : I made this recipe from New Vegetarian Cuisine yesterday for dinner and it was really good! I made it early in the afternoon to throw in the oven later in the evening for dinner. It was so quick and easy to put together. I made a couple minor changes -- I used 2 1/2 cups of canned black beans (rinsed and drained) instead of the dried beans, and then skipped the step about simmering them for an hour. I also cooked the onions, peppers, and celery for a few minutes in a skillet because I was afraid the onions would be too "raw" for my liking in the finished casserole. I don't cook often, so I don't know how much raw onions will get cooked in a casserole like this, but I figured better safe than sorry. I used an 8 oz. can of tomato sauce, which was slightly less than 1 cup, but the casserole definitely didn't end up too dry at all. It wasn't soupy either, but a good ratio of sauce to beans/veggies. I used full-fat Monterey Jack cheese and dried parsley. The flavor of the sauce was terrific in this dish, and that was without increasing the spice amounts. It had a kind of sweet/spicy barbecue sauce flavor to it, and the creamy black beans went very well with it. The topping does get crusty, but it doesn't stay that way for long once you've dished out your serving because it gets mixed in with the beans and sauce. We didn't have anything to eat on the side, and found it to be a filling, satisfying dinner on it's own. All in all, this was an easy, tasty dish that will be repeated!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
This was a HUGE hit here. And that is even after eating LOTS of beans (very tight budget). I'm pretty positive that pilgrim719 originally posted this and I left her comments in the recipe.
I used dry beans and ended up using a combo of black and pinto (more black than pinto) because I didn't have enough black beans. I fully cooked them before adding the additional ingredients. Because they were fully cooked, I didn't feel like they needed the full hour in the oven so I just cooked them for 40 minutes. I added the cheese mixture and cooked for the additional 20 minutes.
One of the things I really liked about this dish (other than flavor) was that the veggies retained some crunch. (I didn't precook them as pilgrim had done). Also, the sauce is just a bit different and really nice. It's not a sweet baked bean sauce but is just slightly sweet with just enough spiciness.
We had the French Nut Bread (March Bread thread) with this and it was great!!
* Exported from MasterCook *
Baked Black Beans w/ Crusty Cheddar Topping
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans Casseroles
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups dried black beans -- soaked overnight
1 cup tomato sauce
1 cup chopped onions
1 cup chopped celery
1 sweet red pepper -- chopped
1/2 cup chili sauce
1 Tbsp maple syrup
2 tsp chili powder
1/2 tsp powdered ginger
1/4 cup shredded low-fat cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
2 Tbsp seasoned dry bread crumbs
1 Tbsp chopped fresh flat-leaf parsley
1/8 tsp ground red pepper
Drain the beans and place in a 2-quart saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until just tender. Drain and place in a large bowl.
Preheat the oven to 350 degrees F. Coat a 2 1/2-quart casserole with non-stick spray; set aside.
To the beans, add the tomato sauce, onions, celery, red peppers, chili sauce, maple syrup, chili powder, and ginger. Mix well and spoon into the prepared casserole. Cover and bake for 1 hour, or until the beans are very tender.
Meanwhile, in a small bowl, mix the cheddar, Monterey Jack, bread crumbs, parsley, and ground pepper.
Uncover the casserole and sprinkle with the topping. Bake, uncovered, for 15-20 minutes, or until the cheese has melted and is bubbly.
Makes 4 servings.
Source:
"Pilgrim 719"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1104 Calories; 5g Fat (4.2% calories from fat); 61g Protein; 217g Carbohydrate; 52g Dietary Fiber; 0mg Cholesterol; 1688mg Sodium. Exchanges: 10 Grain(Starch); 3 Lean Meat; 7 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
NOTES : I made this recipe from New Vegetarian Cuisine yesterday for dinner and it was really good! I made it early in the afternoon to throw in the oven later in the evening for dinner. It was so quick and easy to put together. I made a couple minor changes -- I used 2 1/2 cups of canned black beans (rinsed and drained) instead of the dried beans, and then skipped the step about simmering them for an hour. I also cooked the onions, peppers, and celery for a few minutes in a skillet because I was afraid the onions would be too "raw" for my liking in the finished casserole. I don't cook often, so I don't know how much raw onions will get cooked in a casserole like this, but I figured better safe than sorry. I used an 8 oz. can of tomato sauce, which was slightly less than 1 cup, but the casserole definitely didn't end up too dry at all. It wasn't soupy either, but a good ratio of sauce to beans/veggies. I used full-fat Monterey Jack cheese and dried parsley. The flavor of the sauce was terrific in this dish, and that was without increasing the spice amounts. It had a kind of sweet/spicy barbecue sauce flavor to it, and the creamy black beans went very well with it. The topping does get crusty, but it doesn't stay that way for long once you've dished out your serving because it gets mixed in with the beans and sauce. We didn't have anything to eat on the side, and found it to be a filling, satisfying dinner on it's own. All in all, this was an easy, tasty dish that will be repeated!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0