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| Recipe Archives |
| Submitted by: Sue Witt June 2002 Ingredients: 1 1/2 C flour 1 tsp ground cumin 1 tsp chili powder 1 tsp paprika 1/2 tsp salt 6 Tbsp cold butter or margarine 4 to 6 Tbsp cold water Filling: 2 Cans (15 ounces each) black beans, rinsed & drained, divided 2 Tbsp sour cream 1 tsp salt, divided 1 pkg (10 oz.) frozen corn, thawed 1 Tbsp vegetable oil 1 C chopped sweet red pepper 1/2 C chopped green onions 1/4 to 1/2 C minced fresh cilantro or parsley 1 to 2 jalapeno peppers, seeded & chopped 1/4 tsp pepper 1 1/2 C (6 oz) shredded montery jack cheese sour cream, optional Directions: In bowl, combine the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of and ungreased 9 in fluted tart pan with removeable bottom. Chill for 15 minutes. Line unpricked crust with a double thickness of heavy duty foil. Bake at 350 for 10 minutes or until golden brown. Cool on a wire rack. In a blender, combine 1 C beans, sour cream, and 1/2 tsp salt; cover & process until smooth. Spread over crust. IN a skillet, saute corn in oil until tender. Remove from heat; add red pepper; onions, cilantro, jalapenos, pepper and remaining salt. Add cheese & remaining beans. Mound over the pureed beans, pan will be full. Bake at 350 for 20-25 minutes or until cheese is melted. Serve with sour cream if desired. |
| Black Bean Tart |