INGREDIENTS

INSTRUCTIONS

Heat the oil in a pressure cooker and fry the onion, garlic, savory,
and 1/4 teaspoon of the chipotle sauce over high heat, stirring often
so as not to scorch them, for 2 minutes. Stir in the soaked beans and
pour the boiling water over all. Attach the lid and bring to full
pressure. When the pressure is up, reduce the heat to low and cook  for
9 minutes. Remove from the heat and release the steam immediately
under cold running water.  Preheat the oven to 350 degrees.  Pour the
beans through a strainer, reserving the liquid in a large  bowl. Put 2
cups of cooked beans into a bowl and mash roughly with a  fork. Stir in
1 teaspoon of the chipotle sauce, the sliced cilantro  leaves, 1/8
teaspoon salt. Add the diced jicama and 2 cups of whole  beans to the
seasoned mashed beans in the bowl and mix well.  Spray 4 MEV molds or
other 1 cup molds with vegetable oil spray. Lay 1  large cilantro leaf
in the bottom of each mold and arrange the  roasted red bell pepper
strips over the bottom and up the sides. Fill  each mold with the beans
and jicama mixture and press down. Bake for  20 minutes or until heated
through.  For the sauce: Whiz the tomatoes, reserved roasted peppers,
remaining  beans, 1/2 cup of the bean juice, whole cilantro leaves,
remaining 1/4  teaspoon chipotle sauce, and remaining salt in a blender
for a minute  or two until very smooth. Press the sauce through a sieve
into a bowl  before serving.  To serve: Unmold each Mexican MEV onto a
hot plate and spoon sauce  around.  Yield: 4 servings  Recipe by:
Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627  by "Angele
and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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