[CH] smokey chile-stewed black beans from the pantry
Chad A Gard (gard@indy.net)
Tue, 29 Jan 2002 13:26:18 -0500
Been lurking lately, not even able to keep up reading messages, but thought
I'd post the recipe for something I made Sunday. this is a nifty one,
'cause it's cheap and consists solely of ingredients from the panty -- both
good because I haven't had enough money or time to grocery shop for 3
weeks. It also only takes about 5 minutes to prepare
Smokey Chile-Stewed Blak Beans from the Pantry
1-2 chipotles, depending on size/taste
1 onion, diced
4ish cloves of garlic, minced
olive oil
cumin to taste (about 1 Tbsp)
selection of dried peppers (I used 2 new-mex, 1 pirira, 3 thai hots)
1 large can (1 lb) black beans, 1/2 of liquid drained
1 can diced tomatoes (w/green chiles makes it niftier)
Reconstitute the chipotle(s) in just enough water to cover.
dice onion & mince garlic. saute in olive oil.
While onions & garlic are sauteing, grind dried peppers in coffee
grinder/mortar & pestle/whatever. Add cumin and dried peppers to skillet.
When onions are tender but not quite completely translucent, add beans and
tomatoes. Dice chipotles, reserving liquid, and add to skillet. Heat until
hot. If needed, thin with chipotle-water. Adjust seasoning.
You can modify it lots of ways. I first had it as-is with some peanut
butter bread. I then added some leftover smoked chicken breasts, which I
diced. then I added some rice the third meal, and for the fourth I added
some chicken stock and cilantro and ate it as a soup. Would probably also
be a good burrito filling, or good with sausage, or mashed and used as a
dip, etc. etc.
Chad Gard, KB9WXQ
INCHASE: http://www.inchase.org Co-founder
SCOA: http://www.stormchasersofamerica.org Member #3
INSWA: http://www.insw.org Unit #21