Tex Mex Beans (New QOTW: Nov.6th - 12th)

[Guest guest]

PT, this isn't yet a standby, but I think it will be for me. Actually it's

a template with tips. I've been looking for a quick recipe that will be

low in fat and high in veggies and fiber. I made one this morning that fit

the bill and is delicious. First, a couple of tips:

 

I like to stock frozen bell peppers that come loose in a bag. Safeway and

Trader Joe's sells them for $1.50 or less per bag of red and yellow bell

pepper strips. In the stores, even though they're in season here, they're

around $1 apiece, more expensive than in the bag. And I think it's

probably healthier to buy frozen-in-season produce than to buy

out-of-season fresh from thousands of miles away. I always keep frozen

loose-bagged sweet corn kernels around too -- easy to add to chillis,

etc. I also buy frozen chopped onions -- a bit of an extravigance, since

they're always available fresh, but it's great to have them onhand for

something quick. Ditto with canned beans and pre-chopped garlic in those

little jars.

 

Can't remember if I mentioned it on this list, but I love, love, love

chipotles. These are smoked jalepenos -- not terribly hot but really

smoky. They give every dish that smoky flavor without tasting like liquid

smoke. I keep on hand " Buffalo Chipotle Sauce, " available for under $1.50

in Safeway and most other stores. Store it in the fridge after opening,

and it will last a long, long time. I also buy dried chipotles from our

Mexican grocery store. I grind these up in a coffee grinder and put the

powder in a salt shaker. This I use on everything!

 

Tex Mex Beans

 

In a little oil or water, saute frozen chopped onion, frozen corn kernels,

and frozen pepper strips. After they are thawed, add chopped jarred

garlic, if desired. When everything looks done (limp), stir in seasonings

as desired (chipotle powder, mild chile powder, etc.). Then add 1/2 cup or

so of water with a little veggie bouillon or base and simmer. Meanwhile,

drain a can of beans and put half into the bowl you'll be serving

in. Smash them roughly with a potato masher, then add to the other

ingredients. Smash up the second half the same way (or smash all at once

if your bowl's big enough). Stir in beans, heat, season to taste, and

serve, either this way or with accompaniment of salsa, sour cream, cheese,

cilantro, sliced olives, etc.

 

Sherry in Oregon

 

At 09:09 AM 11/6/2005, you wrote:

>It is Sunday... time for a new question of the week.

>This is just for fun and to spark topics for discussion.

>i have really learned a lot in weeks past from all of your

>answers. So here is this week's question:

>

>What is your favorite standby recipe?~ Like a family

>meal that when all else fails everyone enjoys ~

>

>Do you have a " signature dish " that friends and family

>request you absolutely MUST make for potlucks?

>

>Dish on your favorite dishes!

>

>

>~ pt ~