Sunday, January 8, 2012

Mini Black Bean and Mango Casseroles

This was an interesting dish - lots of flavor. It seems complicated but it turns out to actually be fairly simple. Next time I plan to change some methods and toss in a few different ingredients.

Mini Black Bean and Mango Casseroles
-Vegetarian Times

2 13.5-oz. cans full-fat coconut milk (I used regular milk)
1 C polenta 
1/4 C chopped fresh cilantro 
2 Tbs  nutritional yeast 
3 cloves garlic, minced 
3/4 tsp. salt 
1/2 tsp crushed red pepper 
1/2 tsp cumin 

Mole :
1 15-oz can diced tomatoes 
1 Tbs minced unsweetened chocolate 
1 Tbs raisins, finely chopped 
2 tsp honey 
1 clove garlic, minced
1 tsp crushed red pepper
1/4 tsp cinnamon 

1/2 C diced onion 
1/2 C diced red bell pepper 
1 15-oz. can black beans, rinsed and drained
1/4 C chopped toasted almonds 
1/4 C chopped fresh cilantro 
2 tsp lime juice 
3/4 C diced fresh mango

shredded cheddar cheese
dried cilantro

Bring 2 cups coconut milk, 1 cup water, and remaining  polenta ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 20 minutes, or until thick. Coat 9-inch round cake pan with cooking spray. Smooth Polenta mixture into prepared pan. Refrigerate overnight. (I actually only froze it for about an hour and a half...)

Simmer all of the mole ingredients ingredients in saucepan over medium-low heat 3 minutes, or until sauce is smooth. 

Heat some olive oil in saucepan and cook the onion and bell pepper over medium heat, about 5 minutes. Add black beans, almonds, fresh cilantro, lime juice, and Mole. Fold in mango. 

Preheat oven to broil. Brush 6 1-cup ramekins with oil, and place on baking sheet. Scoop 1/3 cup black bean mixture into each ramekin. 

 Unmold Polenta from cake pan, and cut into 6 rounds with 3-inch round cutter. Sauté Polenta rounds in oil in medium skillet until browned on both sides. Place Polenta rounds over bean mixture in ramekins. Sprinkle each  ramekin with cheese, and dust with dried cilantro. Broil 3 to 5 minutes, or until cheese is melted.

SO, next time I make this dish, here are my plans:

1. I might remove a little of the heat - it's not too popular in my household.
2. I will make less polenta, and create a thinner sheet to cover the bean mixture.
3. To make it a more savory dish, I might try dropping the chocolate, cinnamon, and mango, and adding jalapenos, more cumin, and perhaps even a little avocado.

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