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Black bean & frankfurter casserole

  • Four or five frankfurter sausages
  • Large can of black beans
  • One medium onion
  • As much garlic as you care to peel and crush
  • 1 pound small red potatoes
  • 1/4 pound small crimini mushrooms
  • Four small zuchini (courgettes/green squash)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chili or hot sauce to taste
  • Chopped parsley or cilantro
  • Juice of half a lemon.
Sorry, no picture - the food got eaten before I remembered.
Cut the potatoes in halves or quarters to make bite-sized chunks, and boil them until they are almost teander. At the same time, chop the onion medium fine, and slice the mushrooms. Fry these over a medium heat in olive oil until the onions just start to brown. Then add the cumin and chili/hot sauce, and cook a little longer. Chop the frankfurters into pieces 1" long

When the potatoes are cooked, pour off most of the water, leaving about 1/4 inch in the bottom of the pot/pan, and add the fried onions and mushrooms, the frankfurters, and the black beans. Bring the mixture slowly back to the boil. While this is happening, chop up the zuchini into slices about 1/2 inch thick than add these and the garlic to the rest. Cook until the zuchini is just tender and the frankfurters are hot. Add extra water if the mixture is too thick - go for a thick soup consistency. Add the lemon juice a couple of minutes before you serve.

Serve in a bowl with the parsley/cilantro sprinkled on top, and provide your guests with some slices of good crusty bread to dip.

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