I really liked this meal. I debated making some quesadillas to go with it, but I actually didn't want to make anything else that day so I just served it with a slice of wheat bread. (which then turned into 2 or 3 pieces for everyone.) I still think quesadillas would have been yummy, but I didn't have any tortillas, and I spent the 15 minutes they should have been resting trying to choose a recipe.
Ingredients
- 2 cans (15 oz.) white kidney or cannellini beans, rinsed, drained and divided. (I used great northern beans)
- 1 medium onion, chopped
- 1/4 cup chopped celery (I just chopped 1 stalk)
- 1/4 cup chopped green pepper (I used red, and I used 1 whole)
- 1 Tablespoon oil (I used butter)
- 2 garlic cloves, minced
- 3 cups vegetable broth (I used chicken -didn't have vegetable)
- 1 1/2 cups frozen corn, thawed (I used more like 2 cups)
- 1 medium carrot, shredded (I used 2 that were a bit small)
- 1 can (4 oz.) chopped green chilies
- 1 Tablespoon ground cumin
- 1/2 teaspoon chili powder
- 4 1/2 teaspoons cornstarch
- 2 cups milk (I used skim)
- 1 cup (4 oz.) shredded cheddar (I used about 1/2 sharp cheddar and 1/2 Monterrey jack)
- minced fresh cilantro and additional cheddar for topping
Directions
- In a small bowl, mash one can beans with a fork; set aside. (not sure I'd do this again. I'm sure it thickens it, but I think a lot of beans mash automatically when cooking.)
- In a dutch oven, saute the onion, celery and pepper in oil (or butter) until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes.
- Combine cornstarch adn milk until smooth. Stir into bean mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired. (We topped ours with white cheddar.)
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