Bean And Chile Casserole Recipe Recipe

Name: Bean And Chile Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 can (16-ounce) black beans; 1 can (16-ounce) whole kernel corn; 1 can (16-ounce) diced Italian tomatoes; 1 pt Salsa cruda (recipe below); 3 x Long green peppers (I used Anaheims, but Numex, Big Jims and others are fine) roasted, peeled, seeded; 3 x Poblano peppers, roasted, peeled, seeded; 1/2 c. Fresh cilantro; 1/2 c. Dry sherry Generous amount of grnd cumin (I used about 2 t) Sprinkle of grnd coriander; 6 x Cloves garlic Tomatoes White onions Peppers (yellow/red bells plus Jalapenos, Serranos or possibly Habaneros, adjust amount for heat level desired); 2 x Limes, juice of Salt to taste

Servings: persons

3 can (16-ounce) black beans
1 can (16-ounce) whole kernel corn
1 can (16-ounce) diced Italian tomatoes
1 pt Salsa cruda (recipe below)
3 x Long green peppers (I used Anaheims, but Numex, Big Jims and others are fine) roasted, peeled, seeded
3 x Poblano peppers, roasted, peeled, seeded
1/2 c. Fresh cilantro
1/2 c. Dry sherry Generous amount of grnd cumin (I used about 2 t) Sprinkle of grnd coriander
6 x Cloves garlic Tomatoes White onions Peppers (yellow/red bells plus Jalapenos, Serranos or possibly Habaneros, adjust amount for heat level desired)
2 x Limes, juice of Salt to taste

1
Dice the chiles, peel and smash the garlic, coarsely chop the cilantro
2
(flavour is lost if minced fine), and combine everything, with all can juices, except the sherry in a large casserole.
3
Bake at 350 till bubbling gently (about 1/2 hour).
4
Stir in the sherry, and serve.
5
Don't cook longer, otherwise the textures will be lost.
6
Salsa Cruda: Coarsely chop equal parts tomatoes, white onions, peppers
7
(yellow/red bells plus jalapenos/serranos/habaneros - adjust amount depending on the heat level desired).
8
Pack with juice of two limes per pint of pack and salt to taste.
9
Pressure can for storage, or possibly simmer gently for about 10 minutes and chill.
10
Simmering can be omitted if a crunchy salsa is desired.

693

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 can (16-ounce) black beans, 1 can (16-ounce) whole kernel corn, 1 can (16-ounce) diced Italian tomatoes, 1 pt Salsa cruda (recipe below), and more.

Yes, Bean And Chile Casserole Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Chile Casserole Recipe

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