| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 8 | Corn tortillas | |
| Oil for frying | ||
| 1 1/2 | c | Dried black beans (I have used canned beans; drained, when short for time) |
| 3 | md | Onions; chopped (about 2 cups) |
| 3 | Cloves garlic; minced or pressed | |
| 1 1/2 | ts | Ground cumin seeds |
| 1 1/2 | ts | Ground coriander seeds |
| 1 | ts | Minced chiles |
| 1/2 | c | Vegetable oil or butter |
| 1 | md | Tomato; chopped |
| 2 | Oranges; juice of | |
| Salt to taste |
INSTRUCTIONS
BLACK BEANS Date: Sat, 22 Jun 1996 13:41:00 EST From: Bonnie Jennings <0002013165@MCIMAIL.COM> It is taken from the "Sundays At Moosewood Restaurant" cookbook. If using dried beans, soak by covering with 2 to 3 times their volume in water and bring to a vigorous boil in covered pot; boil for two minutes. Remove from heat and let beans soak for one or two hours. TO COOK: Use a ratio of 5 cups of water to 1 cup of beans; bring to a boil, then reduce heat to simmer, begin timing once heat is lowered. Periodically check water level, add when needed. Cook for 2 1/2 to 3 hours. Pour vegetable oil in small skillet to about 1/2 inch depth. Fry the corn tortillas, one at a time, for about one minute on each side until they are crisp. Drain on paper towels and set aside. Saute the onions, garlic, cumin, coriander, and chiles in oil using a large skillet, until the onions are soft and translucent, 5 to 10 minutes. Drain the cooked black beans and add them to the skillet. Mash with a potato masher or spoon until most of the beans are mashed. Add the tomatoes and orange juice. Cover and simmer on very low heat for 5 to 10 minutes, stirring frequently to prevent sticking. Add salt to taste. Layer tortillas with shredded lettuce, then black beans, top with grated cheese, guacamole and salsa, if desired. Top with sour cream. EAT-L DIGEST 21 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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