Friday, 27 March 2009

Quesadillas with drunken beans

I made this recipe early this week, for a quick after work meal. Once the beans have been made the rest is pretty straightforward. And what a good way to end a working week.

Quesadillas with drunken beans
Serves 4
2 tablespoon of olive oil
2 large onion, thinly sliced
4 cloves of garlic, crushed
4 - 6 fresh red and green chillies, chopped
1 x 400g canned chopped tomatoes
2 x 400g canned pinto or borlotti beans
1 small bottle of light pilsner beer, you will only need 200ml
1 tablespoon of ground cumin
4 tablespoons of jalapeno vinegar from the jar
Salt and pepper to taste
Handful of fresh coriander, roughly chopped
For Quesadillas
8 large tortilla wraps
4 spring onion, chopped
200g cheddar cheese, grated
Optional: Sour cream and Jalapeno peppers to serve
Heat a large saucepan over medium heat and add the oil. Add the onions, and fry until soft and translucent. Add garlic, chillies and cumin and fry until fragrant, then add the tomatoes.

Drain one can of beans and add to the pan, then add the other with its liquid, along with vinegar, 200ml lager and slat and pepper to taste and stir well. Bring pot to the boil, then reduce and simmer for about 30 – 40 minutes, or until thickened. Taste for seasoning and stir in coriander.

You can eat it like this served simply in bowls with sour cream, but I take it a step further and make Quesadillas.

To assemble: Lightly oil a baking tray, then put on one tortilla wrap, spread drunken beans evenly, and cover with another tortilla wrap, sprinkle cheese and spring onions. Repeat the process for other tortilla wraps until you have four, then bake in oven for 10 minutes till cheese has melted and crispy on the edges. You may have to do this two at a time, if your oven is small like mine.
Although this recipe contains some alcohol it does evaporate on cooking.

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