Creamy Chipotle Pinto Beans (and questions)

[Guest guest]

This is a very simple recipe, and not very special,

but a crockpot experiment that I thought turned out

well.

 

I used some " fake feta " from Bryanna Clark Grogan's

" The Almost No-Fat Cookbook " which is very simple and

easy to prepare. Here is the cheese recipe first:

 

Cut into cubes or slices:

 

1 1/2 (10.5 oz) packages of extra-firm silken tofu

(you can also make it with 1 lb. extra firm regular

tofu, but I haven't tried that yet--I recommend using

silken for the following recipe because of the smooth

texture)

 

Marinate in a large jar in a brine of:

 

1 cup water

1/2 cup light miso (you can buy this as a paste at

nicer grocery stores or maybe asian food stores--I

have also used half as much miso with good results)

2 Tbsp. lemon juice or white wine vinegar

1 tsp salt

 

This recipe is good for salads, but I really enjoy the

taste and found I like it on bread with fresh ground

black pepper, and in other uses, like below.

 

Creamy Chipotle Pinto Beans

 

Approx. 3 cups dry pinto beans

1 can chipotle peppers in adobo sauce (I'm not sure

the exact quantity--it was a small can, but probably

not the smallest can you could buy. If you are

sensitive to spiciness, you might want to try using

less).

1/2 a cup to a cup of Bryanna's fake feta cheese

(drained).

 

Quicksoak the beans by boiling for about a minute.

Drain completely and pour into the crockpot. Add

about 6 cups of water, or enough to more than cover

the beans. Cook on low all day (6-8 hours).

 

When the beans are cooked, turn off crockpot and drain

beans as thoroughly as you can. Return to pot and

mash to desired consistency with a potato masher or

fork. Add the entire can of peppers (I might

recommend removing the peppers from the sauce first

and chopping them up--but make sure you get all the

delicious sauce into the pot). Add tofu cheese and

mix well. Reheat in crockpot for a little while until

it is as warm as you desire and melds and thickens.

 

I ate this everyday for a week and never got sick of

it. I had it both hot and cold in burritos and taco

salads and found it pretty tasty both ways. It is

spicy, but not overpoweringly so. It would probably

make a great bean dip.

 

Does anyone have good recipes for a simple crockpot

marinara sauce, or a crockpot vegetable broth?

 

Thanks.

 

 

 

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[Guest guest]

Tamara, I just posted recipes for a roasted vegetable stock, a simpler

stock, and a marinara-like sauce under separate posts. There are also a

couple of simple tomato sauces in the group's files under " pasta and sauces "

that might fit the bill, as well.

 

Debbie

 

 

Tamara

 

Does anyone have good recipes for a simple crockpot marinara sauce, or a

crockpot vegetable broth?

 

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