2 From Vegetarian Cooking For Everyone (VCFE)

[Guest guest]

Here are 2 bean dishes from VCFE:

 

* Exported from MasterCook *

 

Black Beans with Chipotle & Tomatoes

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Beans/Legumes Chile

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp safflower oil

1/2 onion -- finely diced

black beans, cooked -- OR

1 28 oz can black beans -- rinsed & drained

1 tsp chipotle chile in adobo OR -- ground chipotle

1 cup tomatoes -- chopped

4 sprigs cilantro

Salt

Garnish:

feta cheese -- crumbled

cilantro -- chopped

serrano or jalapeno peppers -- chopped

 

Heat the oil in a roomy skillet or saucepan over fairly high heat. Add

the onion and saute for 4-5 minutes to soften. Add the beans, chile,

tomatoes, and cilantro, lower the heat, and simmer for 15-20 minutes. If

the beans are dry, add 1 cup or so of water. Taste for salt, then turn

the beans into a dish and garnish.

 

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* Exported from MasterCook *

 

Refried Beans

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Beans/Legumes

 

Amount Measure Ingredient -- Preparation Method

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1 cup pinto, pinquito or pink beans -- soaked

2 tsp fresh or dried epazote -- optional

Salt

2 tbsp safflower oil -- up to 3 Tbsp

1 small onion -- finely diced

1 clove garlic -- minced

FOR GARNISH:

scallions -- sliced

cilantro -- chopped

queso blanco or feta cheese -- crumbled

chiles -- diced

 

Put the beans in a pot, cover them with water, and boil hard for 10

minutes. Remove any scum, then add the epazote. Lower the heat and

simmer, partially covered, until they're partially tender, 30-45

minutes. Add 1 tsp salt, then continue cooking until they're very soft.

Drain, reserving the broth.

 

Heat the oil in a nonstick or cast-iron skillet over medium heat. Add

the onion and cook, stirring frequently, until it's nicely browned, 8-10

minutes, adding the garlic during the last few minutes. Add a third of

the beans and 2 cups of the broth. Using a fork or a potato masher, mash

the beans as they simmer, working them into the broth. When they're

fairly smooth, add another third of the beans and continue mashing. Add

more broth if the mixture gets too dry. Repeat with the rest of the

beans. Taste them for salt and keep frying them until they look dry on

the bottom and hold togethe rin the pan. They shouldn't be runny, but

they shouldn't be a solid, dry mass either. Roll them out onto a

platter, like an omelet, and add the garnishes if you choose.

 

Makes 2-1/2 cups.

 

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RisaG