|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Aqua Fria Tortilla
Art Print
Templeton,...
Buy at AllPosters.com
La Belle Cuisine
Pinto Beans with Tortilla-Cheese
Crust
Bon Appetit June 1995
Bon Appetit - One Year Subscription
Four 15-ounce cans pinto
beans,
rinsed, drained
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 tablespoons chopped garlic
2 tablespoons chili powder
2 teaspoons ground cumin
A 28-ounce can Italian-style tomatoes,
drained, chopped, juices reserved
1 cup chicken stock
1 teaspoon hot pepper sauce
(such as Tabasco)
8 tablespoons chopped fresh cilantro
3/4 cup finely crushed tortilla chips
1 cup packed grated Monterey
Jack cheese with jalapeños
Purée 1 can of beans in processor. Heat oil in Dutch oven
over medium
heat. Add onions and bell peppers; sauté until soft, about 10
minutes.
Add garlic, sauté 2 minutes. Add chili powder and cumin; stir 1
minute.
Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans
and
puréed beans. Simmer mixture 5 minutes, stirring often. Add 6
table-
spoons cilantro. Season with salt and pepper. Pour into
13-by-9-by-
2-inch glass baking dish. (Can be made 1 day ahead. Chill.)
Preheat oven to 400 degrees F. Sprinkle crushed chips over beans.
Bake until heated
through, about 30 minutes. Top with cheese; bake
until melted, about 5
minutes. Top with 2 tablespoons cilantro.
Serves 8.
Featured Archive Recipes:
Black Bean Tortilla Casserole...
(Rick Bayless)
Mexican Pinto Beans and
Pork with Avocado
Tamale Pie
Index - Main Dish Recipe Archives
Cinco de Mayo Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
