VCE: Black Beans With Chipotle And Tomatoes

[Guest guest]

This recipe was posted two years ago by Risa. I'm posting it again because

it is an ingredient in another recipes that I will be posting. Kathleen

 

* Exported from MasterCook *

 

Black Beans With Chipotle And Tomatoes

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 317

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon safflower oil

1/2 onion -- finely diced

Basic Black Beans

(see separate recipe)

OR 1 28-ounce can -- rinsed

1 teaspoon chipotle chile in adobo

OR ground chipotle chile -- or to taste

1 cup chopped tomatoes

4 cilantro sprigs

Salt

***FOR GARNISH***

crumbled feta cheese

chopped cilantro

and diced serrano

OR jalapeño chile

 

SERVES 4 TO 6

 

This recipe rescues canned black beans from the blahs and does wonders for

home-cooked ones. You can build this into a more substantial dish by

adding the kernels from three ears of corn at the end.

 

Heat the oil in a roomy skillet or saucepan over fairly high heat. Add the

onion and sauté for 4 to 5 minutes to soften. Add the beans, chile,

tomatoes, and cilantro, lower the heat, and simmer for 15 to 30

minutes. If the beans are dry, add 1 cup or so of water. Taste for salt,

then turn the beans into a dish and garnish.

 

 

 

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