Date: Tue, 27 Jul 1999 06:43:05 EDT
From: RWard2121@aol.com
Message-Id: (5bc7a0fa.24cee739@aol.com)
We had this for dinner last night while we sat on the patio. Took advantage
of the below 90 degree weather and cooked! This is also a great recipe for
the crock pot.
* Exported from MasterCook *
Mexican Corn Casserole
Recipe By : Vegetarian Times
Serving Size : 6 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
2 tablespoons minced garlic
1/4 cup chopped jalapeno
1/2 cup chopped celery
1/2 cup chopped carrots
2 whole red bell pepper -- diced
1 cup dried red beans
3 cups corn kernels -- fresh or frozen
3 tablespoons chopped cilantro
2 teaspoons ground cumin
2 teaspoon ground coriander
6 cups water
1/2 teaspoon cayenne -- optional
2 whole vegetarian bouillon cubes
36 pieces baked tortilla chips -- crumbled
Cover beans with water in a pan. Soak overnight, drain, and rinse. Heat
sauteeing liquid (veg broth or water) in dutch oven or very large saucepan.
Add onion and garlic and cook until soft, about 5 minutes. Add jalapeno,
celery, carrots and bell pepper. Cook until soft, another 5 minutes. Add
beans, corn, water, bouillon, cumin and coriander. Cover and simmer on low
heat for 1 1/2 to 2 hours, or in slow cooker for 8 hours. Add cayenne,
garnish with fat free sour cream and salsa, and sprinkle with fat free corn
chips.
kwvegan vegan