Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Black Beans - Black Bean Tart With Chili Crust
Famous Authors (View All Authors)
Beansandgrains - Black Beans -  Black Bean Tart With Chili Crust Post by :Gilbert Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2788

Click below to download : Beansandgrains - Black Beans - Black Bean Tart With Chili Crust (Format : PDF)

Beansandgrains - Black Beans - Black Bean Tart With Chili Crust

Recipe By :Luv to Cook
Categories : Vegetarian

For crust:
1 1/4 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1 stick (1/2 cup) chilled unsalted butter, cut into bits
2 tablespoons ice water
raw rice for weighting shell

For filling:
1/2 pound dried black beans, picked over, or 3 cups canned black beans, rinsed and drained
1 bay leaf
1 medium red onion, chopped
2 tablespoons sour cream
1 tablespoon vegetable oil
1 (10-ounce) package frozen corn, thawed
1 red bell pepper, chopped (about 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
2 fresh jalapeño chiles, seeded and chopped fine (wear rubber gloves)
1/2 cup chopped scallions (about 2)

For lime sour cream:
1 cup sour cream
2 teaspoons fresh lime juice, or to taste


Preheat oven to 350°F.

Make crust: In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough. Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with
foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1
day ahead and kept at room temperature, covered loosely with plastic wrap.

Make filling: In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.

In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.

In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.

Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes.

Remove rim of pan and serve tart warm or at room temperature with lime
sour cream.

Make lime sour cream: In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

Serves 6.

Source: CL BB
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Black Beans -  Corn And Black Bean Salad Beansandgrains - Black Beans - Corn And Black Bean Salad

Beansandgrains - Black Beans -  Corn And Black Bean Salad
2 (15 oz.) cans of whole kernel Sweet Corn-drained 2 (16 oz.) cans black beans-rinsed and drained. 1 (10 oz.) can Ro-Tel tomatoes-undrained. 1-2 bunches green onions-sliced. Cilantro-lots of fresh chopped 1 red or green pepper sliced thin The juice of 1 lime Salt to taste 1/4 cup or more of your favorite Salsa or picante' sauce.
PREVIOUS BOOKS

Beansandgrains - Black Beans -  Black Bean Ragout With Chipotle Glaze Beansandgrains - Black Beans - Black Bean Ragout With Chipotle Glaze

Beansandgrains - Black Beans -  Black Bean Ragout With Chipotle Glaze
1 1/2 cups home-cooked or canned black beans 1 ear fresh corn 2 tablespoons vegetable oil 1/4 cup diced red bell pepper 1/4 cup diced red onion 1/2 teaspoon cumin (or to taste) 2 tablespoons chopped cilantro 1/4 cup honey 1/2 cup mayonnaise (reduced fat mayonnaise may be substituted) 2 tablespoons chipotle chile powder (or to taste; or use pureed canned chipotle chiles to taste) Rinse and drain black beans. Set aside. Husk corn and slice kernels from cob. Set corn aside. Place oil in saute pan over medium heat. Add corn, red bell pepper and onion and saute 2-3 minutes
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT