Friday, November 21, 2014

Black Bean Casserole

Two of my favorite recipes to prepare are from the Moosewood Restaurant Low-Fat Favorites cookbook: Black Bean Chilaquile and Blender Hot Sauce. I love the colorful freshness of the casserole, and it's nice to eat a vegetarian meal and not get any complaints or questions about where the meat is–It's so delicious that hubby doesn't even notice that it's meatless. 

The recipe for the Black Bean Chilaquile calls for layering the salsa into the casserole before going into the oven. I prefer to layer it without the salsa and spoon the salsa over the individual servings. We always have leftovers and it prevents the dish from becoming too soggy. I use regular cheese rather than low-fat. I also blanch the spinach first, set that aside, then after a quick rinse and dry, use the same pan for sautéing the onions and warming the other ingredients.

For the Blender Hot Sauce, depending on my mood, I will either include all three spices or only a little bit of oregano. I like the freshness of the salsa and I tend to not want to overpower that with too much spice. Since I use fresh tomatoes instead of canned, I add a bit of water to get the blender in motion. It's fun to watch the blended vegetables transform into what will become a nice salsa. The salsa does become smooth, but slightly thick. In between stirrings, I also skim off the excess foam until it eventually disappears allowing the sauce to shine through. The light tomato red that will simmer for 30 minutes becomes a burnished red that brightens up the casserole. 

As the salsa is simmering, I begin working on the casserole. 

I tend to forget, and think that this will be a quick meal to prepare, thinking I can have the whole meal done in 30 minutes flat, but it takes a little time with making the fresh salsa. 

40 minutes later, dinner is served. Delicious!

Two recipes that I found on the web, so that I could share:

Recipe for Black Bean Chilaquile

Recipe for Black Bean Chilaquile and Blender Hot Sauce

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