1,000 Vegetarian Recipes: black bean recipes

[Guest guest]

I found the cookbook of the week at a used bookstore for half-price. Here

are some black bean recipes from Gelles that look great:

 

Black Bean Chili

Black Bean-Polenta Pie

 

 

* Exported from MasterCook *

 

Black Bean Chili

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 155

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 cup chopped onions

3/4 cup chopped green bell peppers

3 cloves garlic -- minced

3 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

28 ounces canned crushed tomatoes

1 cup water

4 ounces canned chopped green chilies

3 cups black beans

(cooked from dry; or canned, drained)

1/2 teaspoon sugar

1/4 teaspoon salt -- or to taste

 

Makes: 6 1/2 cups; serves: 4 to 6

 

This is a fairly spicy chili. For a much milder one, omit the canned

chilies; for a moderately brave palate, use only 1/2 can of chilies. I

like the variation with the TVP (textured vegetable protein); my father

preferred the regular recipe.

 

1. In a 4-quart saucepan, heat the oil over medium-high heat. Add the

onions, bell peppers, and garlic; cook, stirring, until softened, about 2

minutes. Stir in the chili powder, cumin, oregano, and cinnamon; cook,

stirring, until absorbed.

 

2. Stir in the tomatoes, water, and chilies (undrained); bring to a boil.

Add the black beans, sugar, and salt; return to a boil. Reduce heat and

simmer, covered, 30 minutes, stirring occasionally. Uncover and simmer 15

minutes longer, stirring occasionally.

 

Variation: For a meaty texture, stir in 3/4 cup reconstituted TVP or cooked

bulgur 10 minutes before chili is finished cooking.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Black Bean-Polenta Pie

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups cooked polenta

1 tablespoon vegetable oil

1 cup chopped onions

1 cup chopped green bell peppers

1 cup chopped tomatoes

OR one 8-ounce can whole peeled tomatoes -- undrained

1 1/2 cups cooked black beans

(cooked from dry; or canned -- drained)

1 cup cooked corn kernels

(fresh, cooked; canned, drained; or

frozen)

4 ounces canned chopped chilies -- drained

1 1/2 cups shredded Cheddar cheese -- divided

1 egg

1/3 cup sour cream

 

Makes: one 9-inch pie; serves: 6

 

In order to form a smooth crust, the polenta has to be freshly cooked and

spread into the pie plate as soon as it has finished cooking Try to make

the crust a little higher than the sides of the dish.

 

1. Preheat the oven to 375F.

 

2. Spread the polenta into a greased 9-inch pie plate to form a thick

crust, making sure to make a high crust over the edge of the dish.

 

3. In a large skillet, heat the oil over medium-high heat. Add the onions

and bell peppers; cook, stirring, until tender, about 3 minutes. Add the

tomatoes; cook, stirring, until most of the liquid has evaporated. Stir in

the beans, corn, and chilies. Stir in 1 cup of the Cheddar cheese.

 

4. In a small bowl, beat the egg; beat in the sour cream. Add to the bean

mixture and stir until combined. Spoon into the polenta shell. Top with

the remaining cheese. Bake 35 minutes or until bean mixture has heated

through and cheese has melted.

 

Variation: Substitute unflavored yogurt for the sour cream.

 

Converted by MC_Buster.

 

 

 

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schuller