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2012-03-01 digital edition

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2012-03-01 / General Stories

From the Chef’s Corner

Black Bean Casserole
by Chef Deedle

“Fellowship and Food” go together like biscuits and gravy or greens and cornbread. You just can’t beat them. Potluck suppers or gathers make my mouth water just thinking of all the good food, from salads to desserts, that will most likely be served. This one you can’t beat.

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 lg. yellow onion, chopped
4 garlic cloves, minced
3 TBsp olive oil
1 tsp chili powder
1 tsp black pepper
1 tsp salt
1 can (11 oz.) cream of celery soup
2 cans (10 oz.) tomatoes and green chilies
2 cups frozen corn kernels
18 corn tortillas
4 cans (15 oz.) black beans, drained
2 cups shredded Colby Jack cheese
Tortilla chips (Optional)













In a 2-quart pot, sauté bell peppers, onion and garlic in olive oil until vegetables begin to soften, about 5 minutes. Stir in chili powder, black pepper, salt and celery soup with half can of water. Add tomatoes and chilies and corn. Open cans of black beans, drain and rinse with tap water until beans are clean of juice. Add beans to soup mixture. Meanwhile, spray a 2-qt. casserole dish with cooking spray. Line bottom of dish with tortillas. Spread a third of bean mixture over tortillas. Add second layer of tortillas. Top with remaining bean mixture and cheese. Crumble a handful of tortilla chips on top, if desired. Bake at 350 degrees for 30 to 45 minutes, or until bubbly.

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