sass' posole with beans and yellow corn

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Posole with Corn and Beans

 

Recipe By :Lorna Sass' Short-Cut Vegetarian (William Morrow 1997)

Serving Size : 4 Preparation Time :0:00

Categories : Beans Vegetables

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

14 1/2 ounces diced tomatoes with green chilies -- (canned)

or 14 1/2-oz. can Mexican-style stewed tomatoes --

chopped

15 ounces canned white hominy (posole) -- rinsed

1 3/4 cups cooked black beans

or pinto or red kidney beans

or 15-oz. can beans -- rinsed

1 cup fresh or frozen corn kernels

1 teaspoon dried oregano

1/8 teaspoon chipotle chili powder -- (dried smoked chile)

or cayenne pepper

Salt -- to taste

1 Tablespoon roasted garlic olive oil

[or olive oil with roasted garlic]

 

In large saucepan, combine all ingredients except oil. Bring to boil; reduce

heat, partially cover and simmer, stiffing occasionally, until flavors blend and

ingredients are heated through, about 5 minutes. just before serving, stir in

oil.

 

Per serving: 210 cal.; 8g prot.; 4g total fat (0 sat. fat); 45g carb.; 0 chol.;

990mg sod.; 10g fiber.

 

Source:

" Vegetarian Times 1998-02 "

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Per Serving (excluding unknown items): 255 Calories; 5g Fat (17.0% calories from

fat); 10g Protein; 45g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 639mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : I've named this bean and vegetable stew posole because it's based on the

starchy large-kernel corn that goes by that name in Southwestern kitchens. In

the East, posole is known as hominy. By any name, it has a delightfully chewy

texture and subtle corn flavor. You'll find canned cooked hominy in most

supermarkets. It's quite salty, so rinse well.

 

Nutr. Assoc. : 5304 0 5541 0 0 0 0 0 2614 0 0 986 0

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