Black and Red Bean Casserole

I’ve been slacking. I’ve been working. I worked 12 hours both Friday and Saturday so I’ve been exhausted. And I’ve been very busy, but its a good busy. Last week I made Black & Red Bean Casserole with Lime & Cilantro Cream and Guacamole. Basically, I made chili. I had no idea how this ‘Casserole’ was suppose to come out because the recipe just ends without telling you how to eat it. But I was pleasantly surprised with the outcome. This recipe comes from ‘The New Vegetarian Cookbook’ by Nadine Abensur.

I started with the Lime & Cilantro Cream.

  • 1 cup greek yogurt
  • handful of fresh cilantro
  • 1 Tbsp lime juice

I mixed all the ingredients together and put it in the fridge until everything else was done.

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Next, I started the ‘casserole’ aka chili. Heat olive oil in pan (a deep one!), then saute onion and chopped garlic cloves. (I love the smell of cooking onions and garlic!)

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Add salt, pepper, paprika, cayenne, and carrots. Cook until al dente.

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Then add beans and tomato sauce. Simmer for a few minutes. Add corn and simmer for another 6-7 minutes.

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Ingredients:

  • 1/2 cup olive oil
  • 1/2 medium onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 Tbps paprika
  • 1/2 tsp cayenne
  • 2 handfuls baby carrots, chopped
  • 1 can tomato sauce
  • 1 can red kidney beans
  • 1 can black beans
  • 1/2 cup frozen corn

Directions:

Saute onions and garlic in olive oil. Add salt, pepper, paprika, cayenne, and carrots. Cook until al dente. Add beans and tomato sauce and simmer for 5 minutes. Add corn and cook for 6-7 minutes.

While the chili was simmering, I made the guacamole. The directions said to use a food processor, which I was a little weird-ed out about, but it made the guac so fluffy!

Add avocados, water, olive oil, and garlic into food processor. Blend together.

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Then mix in tomatoes.

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Ingredients:

  • 2 ripe avocados
  • 5 Tbsp water
  • 2 garlic cloves, crushed
  • 3 Tbsp olive oil
  • 3 tomatoes, deseeded and chopped

Directions:

Blend peeled avocados, water, garlic, and olive oil in food processor. Transfer to bowl and mix in tomato. Salt and pepper to taste.

I had left over fajita shells from when I made chicken fajitas, so I made them into chips. I cut each shell into six pieces. Then, spread them onto baking sheets. Sprinkle olive oil and seasoned salt. Bake for 15 minutes, turning halfway through, at 350.

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Serve the chili with lime & cilantro cream ontop and guacamole with chips on the side.

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This cookbook actually gave directions on how to make your own tomato sauce. Next time, I want to try to make my own instead of using tomato sauce in a can. Also, I would add more corn and less carrots (but I’m not a big fan of carrots).

The guacamole came out great! I really liked the texture that came from using the food processor. I will definitely be using this method to make guacamole again.

Happy Cooking!

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