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Mexican Mev With Beans, Peppers And Jicama

Yield: 1 Servings

Ingredients and directions for this recipe

1 tb Light olive oil with a dash
-of toasted sesame oil
1 lg Onion, sliced
2 Cloves garlic, peeled,
-bashed and sliced
1 ts Summer savory
1 1/2 ts Chipotle sauce, divided
2 c Dried white beans, soaked
-overnight and drained
2 c Boiling water
1 tb Finely sliced cilantro
-leaves, plus 13 large whole
-leaves
1/4 ts Salt, divided
1/4 c Diced jicama
2 lg Red bell peppers, roasted
-and cut into strips, 3
-tablespoons reserved for
-sauce
2 md Tomatoes, coarsely chopped

Heat the oil in a pressure cooker and fry the onion, garlic, savory, and
1/4 teaspoon of the chipotle sauce over high heat, stirring often so as not
to scorch them, for 2 minutes. Stir in the soaked beans and pour the
boiling water over all. Attach the lid and bring to full pressure. When the
pressure is up, reduce the heat to low and cook for 9 minutes. Remove from
the heat and release the steam immediately under cold running water.

Preheat the oven to 350 degrees.

Pour the beans through a strainer, reserving the liquid in a large bowl.
Put 2 cups of cooked beans into a bowl and mash roughly with a fork. Stir
in 1 teaspoon of the chipotle sauce, the sliced cilantro leaves, 1/8
teaspoon salt. Add the diced jicama and 2 cups of whole beans to the
seasoned mashed beans in the bowl and mix well.

Spray 4 MEV molds or other 1 cup molds with vegetable oil spray. Lay 1
large cilantro leaf in the bottom of each mold and arrange the roasted red
bell pepper strips over the bottom and up the sides. Fill each mold with
the beans and jicama mixture and press down. Bake for 20 minutes or until
heated through.

For the sauce: Whiz the tomatoes, reserved roasted peppers, remaining
beans, 1/2 cup of the bean juice, whole cilantro leaves, remaining 1/4
teaspoon chipotle sauce, and remaining salt in a blender for a minute or
two until very smooth. Press the sauce through a sieve into a bowl before
serving.

To serve: Unmold each Mexican MEV onto a hot plate and spoon sauce around.

Yield: 4 servings

See also:
Previous recipe Mexican Meringue Cookies
Next recipe Mexican Mince

Or try one of these recipes:
Gaeng Pa Hed
Roast Beef And Yorkshire Pudding