Black Beans With Adobo Roasted Vegetables And Chipotle Cream Food

ROASTED VEGETABLES WITH CHIPOTLE CREAM

Steps:

• For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
• Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
• For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
• Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

SMOKY CHIPOTLE BLACK BEANS

Steps:

• Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
• Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
• When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
• Sprinkle with fresh cilantro before serving over rice.

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

Steps:

• Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
• While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
• Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

BLACK BEAN CAKES WITH CHIPOTLE CREAM

Steps:

• Black Bean Cakes with Chipotle Cream.
• Makes 8 servings. For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.
• 1 red bell pepper, diced.
• 1/2 cup sliced green onions.
• 1/2 cup frozen corn kernels, thawed.
• 4 garlic cloves, minced.
• 6 teaspoons olive oil, divided.
• 2 (15 ounce) cans black beans, rinsed and drained.
• 1 1/2 tsp ground cumin.
• 1/2 teaspoon dried crushed red pepper.
• 1/4 teaspoon salt.
• 1/4 teaspoon pepper.
• 2/3 cup fine, dry breadcrumbs, divided.
• 3 Tbsp chopped fresh cilantro.
• 2 Tbsp light mayonnaise.
• 1 large egg, beaten.
• Chipotle Cream (see recipe below).
• Saute first 4 ingredients in 2 tsp hot oil in a large nonstick skillet over med-high heat 5 minutes or until tender. Remove from heat; cool slightly.
• Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.
• Shape black bean mixture into 8 (1/2" thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.
• Cook 4 patties in 2 tsp hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 tsp oil. Serve with Chipotle Cream.
• Chipotle Cream.
• 1/2 cup light sour cream.
• 2 teaspoons fresh lime juice.
• 1 teaspoon minced canned chipotle peppers in adobo sauce.
• Stir all ingredients together in a small bowl.

BLACK BEANS

Steps:

• In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
• When beans are tender, stir in wine, vinegar, and olive oil.

BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM

Steps:

• Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces.
• Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit.
• Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
• To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.