Guest guest Posted May 25, 1999 Report Share Posted May 25, 1999 These look like good main dishes. I've never noticed rattlesnake beans before. Rattlesnake Stew Brown Rice And Black Bean Burritos * Exported from MasterCook * Brown Rice And Black Bean Burritos Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 154 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large flour tortillas -- (10-inch) 1/3 cup finely chopped -- seeded tomatoes 3 tablespoons minced onion 2 tablespoons minced green bell peppers 2 cups cooked brown rice 1 cup cooked black beans (cooked from dry; or canned, drained) 1/2 cup mild or medium salsa 1/2 cup shredded Monterey Jack cheese 1 cup guacamole Makes: 4 burritos; serves: 4 to 6 You can prepare these burritos using store-bought or homemade salsa and/or guacamole. I usually cut these burritos in half because they yield slightly too much food for some people. Or; instead of making giant burritos, you can use smaller tortillas and make 6 smaller ones. 1. Preheat the oven to 350F. Wrap the tortillas in foil and place in oven; heat about 5 to 10 minutes or until tortillas are warm and pliable. 2. While the tortillas are heating, combine the tomatoes, onion, and green pepper in a small bowl; set aside. 3. In a 1-quart saucepan, stir together the brown rice, beans, and salsa. Cook over low heat until heated through, about 4 minutes. 4. Remove the tortillas from the oven. Place one on a serving plate. Place 1/4 of the bean mixture (a generous 1/2 cup) in the center of the tortilla. Top with 2 tablespoons shredded cheese, then 1/4 cup guacamole and 1/4 of the tomato mixture. 5. Fold two opposite sides of the tortilla over the filling. Lift the edge of one of the remaining sides; fold it over filling and roll to form a very wide log. Repeat with remaining tortillas. Variations: Substitute Cheddar for the Monterey Jack. Vegan: Omit the cheese completely. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rattlesnake Stew Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 139 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rattlesnake beans 1 tablespoon vegetable oil 1 1/2 cups chopped onions 1/2 cup chopped green bell peppers 2 cups water 2 cups unsalted vegetable broth 1 bay leaf 1/2 teaspoon poultry seasoning 2 cups carrot chunks -- (1 1/2-inch pieces) 1 1/2 cups celery chunks -- (1 1/2-inch pieces) 1 1/2 cups boiling potatoes -- (1 -inch pieces) 1 cup corn kernels (fresh cooked; canned--drained; or frozen) 2 tablespoons tomato paste 1/4 teaspoon Tabasco 1/8 teaspoon salt -- or to taste Makes: 6 1/2 cups; serves: 4 to 6 Of course there's no rattlesnake meat in this stew-it's rattlesnake beans that are responsible for the name. These slightly exotic beans look like brown vitamin capsules with some black scratches, and they have a smoky flavor If you can't find rattlesnake beans, you can use adzuki beans, which also have a smoky flavor; or you can use small white beans. If you want help finding the rattlesnake beans, try mail-order sources. If you do not have unsalted vegetable broth, use all water; then after the beans are tender; stir in enough bouillon cubes or packets to make 2 cups of broth. 1. Soak the beans in water overnight, or use the quick-soak method. Drain. 2. In a 6-quart pot, heat the oil over medium- high heat. Add the onions and bell peppers; cook, stirring, until softened, about 3 minutes. 3. Add the water, broth, bay leaf, and poultry seasoning; bring to a boil. Add the soaked beans, carrots, and celery; simmer, uncovered, 1 hour or until beans are tender. Discard the bay leaf. 4. Add the potatoes, corn, tomato paste, Tabasco, and salt. Simmer 30 minutes longer. Variation: You can use any variety of bean, but be sure to cook it until tender before adding the potatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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