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Main Course: Black Bean Casserole ...
If you are a student down on your luck but want to remain vegi then here is one for you it is both economic and can be made well ahead of that important party.
Preheat the over to 350 degrees.
You'll need:
1 pound dried black beans
1 gallon water
1 tablespoon coarse salt, plus more to taste
1 large Vidalia onion, 1/2 roughly chopped and 1/2 thinly sliced
6 springs cilantro
1 tablespoon olive oil
1 tablespoon unsalted butter (approximately)
3 zucchini, thinly sliced lengthwise
10 corn tortillas
3 ears corn, kernels removed
8 ounces Monterey Jack cheese, grated
1/2 bunch cilantro, stems removed, roughly chopped
freshly ground black pepper to taste
3 jalapeno peppers, sliced crosswise (seeds removed if you prefer a less spicy
dish)
Place the black beans, water, salt, chopped onion and cilantro
sprigs in a large pot and bring to a boil over high heat. Lower the heat
to allow the liquid to summer and cook for 1 1/2 horus until the beans are
soft.
Drain the beans, reserving 1 quart of the cooking liquid. Allows the beans
to cool slightly.
Puree the beans with the reserved liquid in a blender until smooth. (You
may need to do this in batches.)
While the beans are cooking, warm the olive oil in a saute pan set over
moderate heat. Add the sliced onion and saute' until softened and translucent,
4 to 5 minutes. Remove from heat and set aside.
Butter a 12-inch baking dish. Line the bottom of the dish with a layer of
zucchini strips. On top of the zucchini, place a layer of corn tortillas, followed
by a layer of corn kernels, then a layer of sauteed onion, a layer of black
bean puree, a layer of Jack cheese, and finally a layer of chopped cilantro.
Season with salt and pepper.
Continue layering the casserole in this order until the baking dish is full.
Garnish the top of the casserole with cheese and sliced jalapenos.
Bake in the preheated oven for 1 hour. Remove from oven and serve immediately.
What could be easier?