VEGAN DAY: black beans

[Guest guest]

Here's some cold climate and warm climate vegan recipes:

 

Black Bean Confetti Chili

Black Bean Confetti Salad

 

* Exported from MasterCook *

 

Black Bean Confetti Chili

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 134

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 large onions -- coarsely chopped

6 garlic cloves -- finely minced

OR pushed through a garlic press

2 large red bell peppers -- cored,

seeded and coarsely chopped

1 large yellow bell pepper -- cored,

seeded and coarsely chopped

1 fresh jalapeno chile -- cored,

seeded and finely minced

2 tablespoons ancho chili powder

2 tablespoons mild New Mexico chili powder

1 tablespoon toasted and ground cumin

4 cups vegetable stock or water

1/2 cup bulgur

1 ounce unsweetened chocolate -- grated (1 square)

28 ounces canned tomatoes

drained and coarsely chopped

8 cups cooked black beans

OR 4 15-oz cans -- rinsed and drained

2 cups fresh corn kernels

OR 1 10-ounce package frozen corn kernels -- thawed

1 medium red onion -- chopped

 

8 to 10 servings

 

This chili is based on a favorite black bean salad that always enlivens a

buffet table with its colorful accents of red and yellow. Translated into

a chili it works extremely well. The addition of chocolate may sound

strange, but it actually gives this vegetarian chili a rich depth of flavor

that will make even the most ardent carnivore forget about meat. The

bulgur provides a background texture similar to ground beef.

 

1. Heat the oil in a large heavy pot over medium heat. Add the onions and

garlic and cook, stirring for a few minutes, until the onions have wilted.

Add the bell peppers, jalapeno, chili powders, and cumin and cook,

stirring, for 3 to 5 minutes longer, until the peppers have softened.

 

2. Add the vegetable stock or water, bulgur, grated chocolate, tomatoes,

and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes.

Add the corn kernels, stir, and cook 5 minutes longer.

 

3. Serve with chopped red onion for garnish.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Black Bean Confetti Salad

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 12

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 cups cooked black beans

2 cups cooked corn kernels

1 large red or Vidalia onion

cut into 1/4-inch dice

3 large carrots -- cut into fine dice

1 large red bell pepper

seeded and cut into 1/4-inch dice

2 hot fresh chili peppers

seeded and finely chopped

1 cup finely minced fresh cilantro

2 large garlic cloves

1 teaspoon coarse salt

1/2 teaspoon whole toasted cumin seeds

2 tablespoons balsamic vinegar

2 tablespoons fresh lime juice plus additional -- to taste

2 tablespoons extra-virgin olive oil

Freshly ground black pepper -- to taste

 

4 to 6 main-dish servings

 

If you haven't had time to cook the black beans yourself you can substitute

with great success canned beans that have been rinsed and drained. This

way you can have a main-course salad prepared in minutes. Serve this

colorful salad with corn bread or tortilla chips.

 

1. In a large bowl, combine the beans, corn kernels, onion, carrots, bell

pepper, chili peppers, and fresh cilantro.

 

2. In a mortar and pestle, mash the garlic, salt, and cumin seeds to a

paste. Stir in the vinegar and lime juice and mix to dissolve the salt.

Whisk in the olive oil. Pour over the bean salad and mix well. Taste for

seasoning and add freshly ground black pepper and more lime juice to taste.

 

Variations:

 

Add 2 or 3 chopped, very ripe tomatoes to the salad.

 

Add about 14 cups finely diced jicama.

 

Add 1 large, medium-ripe mango, peeled, pitted, and chopped.

 

For added heat and a great smoky flavor, add 1 chipotle chile in adobo

sauce to the mashed garlic and salt.

 

Converted by MC_Buster.

 

 

 

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