I want to make this recipe, but it calls for a nonreactive saucepan. I'm not sure I know what that is. I have a non-stick saucepan, and a regular Lagostina saucepan. Is either of them nonreactive?
* Exported from MasterCook *
Angels Hell-Fire Texas Black Bean Caviar
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Black beans
Amount Measure Ingredient -- Preparation Method
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2 cups drained cooked black beans -- rinsed
1 cup chopped onion
1 red bell pepper -- seeded and chopped
2 pickled jalapenos -- chopped medium fine
1 clove garlic -- finely chopped
1/3 cup red wine vinegar
1 1/2 tablespoons sugar
1 teaspoon chili powder
3/4 teaspoon dried savory
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 tablespoon lemon juice
In a bowl, combine the beans, onion, red pepper, jalapenos, and garlic.
In a medium-sized nonreactive saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne and white pepper. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the black bean mixture, bring to a boil, stirring frequently and simmer for 1 minute. Remove from the heat and stir in the lemon juice.
Transfer the mixture to a bowl and refrigerate until cold, about 1 hour. (Can be made 4 days ahead and kept refrigerated.)
Serve the relish cold or at room temperature.
"Full Of Beans 75 Exciting, Tasty Recipes"
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Per Serving (excluding unknown items): 165 Calories; 1g Fat (4.3% calories from fat); 9g Protein; 33g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : In Texas, of course, almost everything comes with a larger-than life name or description, including the Lone Star version of "caviar." In fact, the small, shiny, black beans that are the basis of this relish do bear a faint resemblance to sturgeon eggs, so maybe it is not completely far-fetched. In true Texas style, this zesty condiment is almost lip-searingly hot, but you can adjust the amount of ground pepper if you like. It's fabulous as an accompaniment to any type of cooked meat and adds an interesting dimension to almost any sandwich.
Nutr. Assoc. : 2797 0 0 0 0 0 0 0 0 0 0 0 0 0 0