| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Light olive oil with a dash of toasted sesame oil |
| 1 |
lg |
Onion, sliced |
| 2 |
|
Cloves garlic, peeled, bashed and sliced |
| 1 |
ts |
Summer savory |
| 1 1/2 |
ts |
Chipotle sauce, divided |
| 2 |
c |
Dried white beans, soaked overnight and drained |
| 2 |
c |
Boiling water |
| 1 |
tb |
Finely sliced cilantro leaves, plus 13 large whole leaves |
| 1/4 |
ts |
Salt, divided |
| 1/4 |
c |
Diced jicama |
| 2 |
lg |
Red bell peppers, roasted and cut into strips, 3 tablespoons reserved for sauce |
| 2 |
md |
Tomatoes, coarsely chopped |
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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