Wednesday, July 29, 2009

Mexican casserole with black beans

If you're going to make this from scratch, now is the time to get started, since the beans will cook faster if they can soak overnight. If you've reading this on Thursday morning though, don't panic. Black beans are small enough that they can cook after a two-hour hot soak.

So, sort and rinse two pounds of beans, then soak them overnight in room-temp water, or for two hours Thursday morning or early afternoon in hot water. Cook until done, which will probably be a couple hours. Drain liquid from pot and add the following:

a large jar of salsa (16 to 20 ounces)
1/4 cup chili powder (more if you like it spicy)
2 T. cumin
1 T. garlic powder
1 t. onion powder

Oil a 9 X 13 inch baking dish. Crush enough tortilla chips to cover bottom of dish, and pour HALF of bean mixture over it. The other half of the bean mixture can be put in a storage container, covered, and refrigerated for up to five days or frozen for a few months. Bake at 350 degrees for 15 minutes if beans are still hot, OR 30 minutes if the beans came from the refrigerator. Remove from oven and sprinkle with shredded cheddar cheese. Serve with sour cream and green onions as garnish.

For more posts on food, check out Food Renegade's Fight Back Friday.


Katie @ Kitchen Stewardship said...

So simple! I bet my husband would love this. Please consider linking up to the carnival of Super Foods next Thursday at Kitchen Stewardship (beans count!). More details here:

Laryssa Herbert said...

This looks really good thanks for sharing!

Glenda said...

I realize I am behind on your posts, but I am catching up. I have a black bean recipe you might like. We have it with tacos or burritos.
In a medium pot:
3C cooked black beans,
1/2 C liquid (broth or wine or 1/2 and 1/2,
1/2 onion
2 TBL brown sugar.
salt and pepper to taste
Cook until onions are done and serve with a dollop of sour cream on the top.


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