Recipe - Bean And Chile Casserole

3 cn (16oz) black beans
1 cn (16oz) whole kernel corn
1 cn (16oz) minced Italian
tomatoes
1 pt Salsa cruda (recipe below)
3 Long green peppers (I used
Anaheims; but Numex, Big
Jims and others are fine);
roasted; peeled, seeded
3 Poblano peppers; roasted,
peeled; seeded
One half cup Fresh cilantro
One half cup Dry sherry
Generous amount of ground
cumin (I used about 2 t)
Sprinkle of ground coriander
6 Cloves garlic

SALSA CRUDA
Tomatoes
White onions
Peppers (yellow/red bells
plus Jalapenos; Serranos or
Habaneros; adjust amount
for heat level desired)
2 Limes; juice of
Salt to taste

Date: Fri, 22 Mar 1996 11:27:46 0500 (EST)

From: halsalhb@UCBEH.SAN.UC.EDU (h brian halsall)
Dice the chiles, peel and smash the garlic, coarsely chop the cilantro
(flavour is lost if chopped fine), and combine everything, with all can
juices, except the sherry in a large casserole. Bake at 350 until bubbling
gently (about One half hour). Stir in the sherry, and serve. Do not cook longer,
otherwise the textures will be lost.

Salsa Cruda: Coarsely chop equal parts tomatoes, white onions, peppers
(yellow/red bells plus jalapenos/serranos/habaneros adjust amount
depending on the heat level desired). Pack with juice of two limes per pint
of pack and salt to taste. Pressure can for storage, or simmer gently for
about 10 min and refrigerate. Simmering can be omitted if a crunchy salsa
is desired.

FATFREE DIGEST V96 #81

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.