Spuds and Black Bean Casserole

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Recipe for Garlic Bread Crumbs will follow

 

 

* Exported from MasterCook *

 

Spuds and Black Bean Casserole

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds all-purpose potatoes (5 to 6 medium) (see

notes)

2 tablespoons olive oil (see notes)

2 to 5 large garlic cloves -- slivered (optional)

SAUCE

1 tablespoon olive oil

3 large garlic cloves -- minced

1 teaspoon seeded, minced jalapeno or other fresh

chile (see notes)

2 medium green bell peppers -- cored, seeded , and coarsely

chopped

1 pound Roma tomatoes (about 5 medium) -- peeled and seeded

1/2 cup vegetable stock or canned broth

1 tablespoon fresh chopped tarragon, or 1 teaspoon

dried

1/2 teaspoon sugar

1 1/2 cups cooked black beans or 1 15 oz can, drained

salt and freshly ground black pepper to

taste

3/4 cup garlic bread crumbs (recipe to follow

1/2 cup grated Parmesan or other hard cheese of

choice (optional)

 

To prepare the potatoes, halve them crosswise, and cook in boiling salted water

for 15 to 18 minutes, or until tender. Drain, cool, and slice into

1/4-inch-thick rounds.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Saute

potato rounds and slivered garlic until potatoes are richly browned and garlic

is golden, 7 to 10 minutes, turning occasionally. Transfer to a large bowl.

Preheat oven to 400F. Oil a 1 1/2-quart baking dish or a 7 x 11-inch cake pan.

Add 1 tablespoon oil to the same skillet and heat until sizzling. Saute minced

garlic until golden. Add jalapeno, bell peppers, tomatoes and their juice,

stock, tarragon, sugar, and black ceans. Bring to a boil. Lower heat slightly

and cook, uncovered, until a thick sauce forms, about 5 minutes. The tomatoes

need not break down completely. Season to taste with salt and pepper. Remove

from heat and mix in gently with the potatoes.

Pour the potato-bean mixture into the prepared pan. Sprinkle evenly with bread

crumbs and cheese, if you like. Cover with a piece of aliminum foil and bake

for 15 to 20 minutes, or until thoroughly heated.

Yield: 2 entree or 4 side-dish servings

 

Description:

" This dish is great for days when you crave something filling and

flavorful. "

 

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Per serving: 54 Calories (kcal); 3g Total Fat; (55% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : One exceptional variety of potato is Yellow Finn, which is now sold in

many supermarkets. It's referred to as " butterless potato " because the tender

flesh with a rich yellow color tastes buttery when prepared. This potato cooks

well both on top of stove and in the oven. If available, use serrano or

habanero chiles, either of which goes particularly well with beabs. Use very

small amounts of these hot chiles, adding more later, if desired. To reduce the

amount of oil even more, don't saute the potatoes in Step 2. Instead lightly

brush the rounds with oil and bake in a 400-degree oven 15 minutes, or just

until browned in places, turning them once 1/2-way through. To eliminate oil

altogether, omit this initial baking as well as Step 2. The potatoes will not

have a roasted flavor, but will still taste good. Don't use slivered garlic in

this case.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0