Friday, May 18, 2012

| another black bean recipe which is way tastier than it sounds |

One of my all-time favorite recipes is from my friend Lynn. It's a black-bean pasta dish and it doesn't sound tasty but is SO GOOD.

And now we have a new favorite recipe in the house, courtesy of my friend Jen who brought it after the birth of our second child (funny story: she got the recipe from a friend who brought it to her after the birth of her son).

It sounds weird but is REALLY GREAT. Here's my version:

POLENTA BLACK BEAN AND SWEET POTATO CASSEROLE
1) Chop up 2-3 large sweet potatoes. Large chops...like 1 inch slices that are halved or quartered.
2) Boil them only about 8-10 minutes. They should still be a bit firm. Drain.
3) Open up 2 cans of black beans and pour them into the same pot you just used. Include the juice and don't drain.
4) Add the sweet potatoes back in. Add about 1/4 t of garlic powder, 1/4 t of chili powder, and 1 T of cumin. Salt and pepper to taste. (If you're feeling like it, a half-stick of butter never hurt anyone either. Or olive oil.)
5) Spray a square casserole dish or deep-dish pie pan with non-stick spray.
6) Slice some polenta-in-a-tube. I usually use 2 tubes. Thick slices...maybe 3/4 inch. Line the bottom and sides of your casserole with the polenta.
7) Dump the bean mixture on top.
8) Top with a healthy dose of crumbled feta cheese. The more the merrier, really.
9) Bake at 350 until heated through. Probably 20-30 minutes.

This is a great dish to make ahead, stick in the fridge and then reheat in the oven.