Post by braided-rug on Feb 4, 2007 14:47:02 GMT 10
We have discussed pinto beans a little on this forum. I thought I'd give them their own thread. They are not common here, but apparently they do come often in Angel Food Ministry boxes.
I found this recipe for them:
A perfect dish for rainy days; warm, comforting and not too tricky to put together - and it’s good for you too
Pinto and Pumpkin Casserole with a Cheese and Herb Crust
(Serves 4)
500g (1lb) pumpkin (or butternut squash), peeled, deseeded and chopped
2 tablespoons (30ml) extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, de-seeded and diced
1 green pepper, de-seeded diced
1 teaspoon (5ml) dried basil
1 x 400g can vegetable soup
1 x 42g can pinto beans, drained
2 tablespoons (30ml) lemon juice
1 tablespoon (15ml) fresh parsley, chopped
For the cheese and herb crust
1 small baguette
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) fresh thyme, chopped
2 tablespoons (30ml) fresh parsley, chopped
85 g (3oz) Parmesan, grated
Method
Place the butternut squash in a large pan with about 600ml (1 pint) of water and bring to the boil. Reduce the heat and simmer for about 15 minutes until tender. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so you have a fairly thin puree.
Heat the olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.
Add the basil, canned soup and canned beans. Bring to the boil, stirring, and then simmer for 10-15 minutes. Stir in the pumpkin puree, lemon juice and parsley. Spoon the bean mixture into a baking dish.
To make the crust, cut the baguette into thin slices and brush with olive oil. Arrange on top of the bean mixture and scatter over the herbs and Parmesan.
Place the dish under a preheated hot grill for 4-5 minutes until the bread is golden brown and crisp.
www.agalinks.com/recipes_813.htm
I found this recipe for them:
A perfect dish for rainy days; warm, comforting and not too tricky to put together - and it’s good for you too
Pinto and Pumpkin Casserole with a Cheese and Herb Crust
(Serves 4)
500g (1lb) pumpkin (or butternut squash), peeled, deseeded and chopped
2 tablespoons (30ml) extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, de-seeded and diced
1 green pepper, de-seeded diced
1 teaspoon (5ml) dried basil
1 x 400g can vegetable soup
1 x 42g can pinto beans, drained
2 tablespoons (30ml) lemon juice
1 tablespoon (15ml) fresh parsley, chopped
For the cheese and herb crust
1 small baguette
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) fresh thyme, chopped
2 tablespoons (30ml) fresh parsley, chopped
85 g (3oz) Parmesan, grated
Method
Place the butternut squash in a large pan with about 600ml (1 pint) of water and bring to the boil. Reduce the heat and simmer for about 15 minutes until tender. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so you have a fairly thin puree.
Heat the olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.
Add the basil, canned soup and canned beans. Bring to the boil, stirring, and then simmer for 10-15 minutes. Stir in the pumpkin puree, lemon juice and parsley. Spoon the bean mixture into a baking dish.
To make the crust, cut the baguette into thin slices and brush with olive oil. Arrange on top of the bean mixture and scatter over the herbs and Parmesan.
Place the dish under a preheated hot grill for 4-5 minutes until the bread is golden brown and crisp.
www.agalinks.com/recipes_813.htm