Spicy Black Bean query / was NEXT MONTH?

[Guest guest]

> Gina said she tried and liked the " Spicy Black Bean "

> recipe. Which

> recipe? I couldn't find it in the Files section.

 

Me too :=( A quick search of messages, using Spicy

Black Bean in the search box, showed a pssible at

message 2108, in the midst of a discussion of Black

Bean Soup (and how to substitute a soy product for

chorizo). The message gave general ingredients for

making a spicy black bean soup but did not propose

itself as a recipe. Perhaps that was it? Otherwise, I

came up with a spicy black bean dip . . .

 

And if they're not it, then your brave leader has

fallen into the do-do again and is grateful for having

someone to help out with the Recipes ;=)

 

Btw, why oh why are so very many recipes called Spicy

this or that or Vegetarian this or that. On this list

I'd think both would be taken for granted - unless of

course it's someone else's recipe and that's what it

was called. Still, the original name could be noted in

the text of the recipe, along with the

acknowledgement. Just an aside, folks, just musing

here while I slurp my tea and try to keep cool and

warm at the same time!

 

Best,

 

pat in lowered lowercase

 

 

 

 

 

[Guest guest]

On Thu, 27 Jan 2005 11:50:50 -0800 (PST), pat <greenfury2004 wrote:

> And if they're not it, then your brave leader has

> fallen into the do-do again and is grateful for having

> someone to help out with the Recipes ;=)

 

now now...no problems here...

 

someone awhile back posted a very simple recipie for black beans that

I tweaked a little and tried and (obviously) loved, so I'll post it

here for you all:

 

Stewed black beans (and you know, I bet you could do this in a

crockpot easy enough)

 

What you'll need:

 

*black beans that have been soaked overnight and drained (the amount

depends on how much you want to stew)

*garlic (I use alot, but to taste)

*shallots or onions (I prefer the taste of the shallots.)

*2 jalepeno peppers (one seeded, one not)

*olive oil

*vegetable broth

*chipotle pepper tabasco

*cilantro

*cumin

 

use a good amount of olive oil and cook up the garlic, onions and

peppers until onions are almost transparent. Add the tabasco, cilatro

and cumin (all of this is to taste). Then add the black beans and get

them good and coated with the oil and onion mix. Add enough vegetable

broth to cover the beans completely. Bring to a boil and then turn

down the heat and let simmer until the beans are soft and the sauce

becomes thick. (I suggest that this is done on the lowest heat for at

the very least 3 hours for best flavor.) Serve over rice.

[Guest guest]

I made something very similar to this just last week, except I made

chili-- I added soft tofu in crumbles and just let it slow cook for

a couple of days until the tofu was nice and brown (due to the cumin

and the beans- I used pinto) and had all the spicy juices soaked

in. It's really quite yummy. I've taken it to work for lunch and

have had the meateaters even comment on how good it looks and

smells. They are still amazed that a vegetarian can eat so well! :-)

 

-selena

 

 

> Stewed black beans (and you know, I bet you could do this in a

> crockpot easy enough)

>

> What you'll need:

>

> *black beans that have been soaked overnight and drained (the

amount

> depends on how much you want to stew)

> *garlic (I use alot, but to taste)

> *shallots or onions (I prefer the taste of the shallots.)

> *2 jalepeno peppers (one seeded, one not)

> *olive oil

> *vegetable broth

> *chipotle pepper tabasco

> *cilantro

> *cumin

>

> use a good amount of olive oil and cook up the garlic, onions and

> peppers until onions are almost transparent. Add the tabasco,

cilatro

> and cumin (all of this is to taste). Then add the black beans and

get

> them good and coated with the oil and onion mix. Add enough

vegetable

> broth to cover the beans completely. Bring to a boil and then turn

> down the heat and let simmer until the beans are soft and the sauce

> becomes thick. (I suggest that this is done on the lowest heat for

at

> the very least 3 hours for best flavor.) Serve over rice.

[Guest guest]

On Fri, 28 Jan 2005 14:35:00 -0000, Selena <austinrengirl wrote:

>

>

> I made something very similar to this just last week, except I made

> chili-- I added soft tofu in crumbles and just let it slow cook for

> a couple of days until the tofu was nice and brown (due to the cumin

> and the beans- I used pinto) and had all the spicy juices soaked

> in. It's really quite yummy. I've taken it to work for lunch and

> have had the meateaters even comment on how good it looks and

> smells. They are still amazed that a vegetarian can eat so well! :-)

 

oooh...that sounds good...I still think it's funny that people still

have the misconception that because we don't eat meat we aren't eating

" well " ...I just love making stuff that people love and them being

amazed that it's veggie...LOL

 

Gina