How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, March 19, 2013

Skillet black beans with potatoes and tortillas

You'd think with a geographer in the house we would use a cookbook written by someone named Nava Atlas a lot more. But, in fact I don't remember the last time I had The Vegetarian Family Cookbook out. I was actually looking for a recipe with squash (one of the few things we still have left from last summer's CSA) but didn't find anything that I could make with the rest of the ingredients we already had. I did find this recipe though, which I was able to make with some creative substitutions. I put 3 small potatoes in the microwave for about 5 minutes, until they were "done but still firm" and let them cool while I prepared the rest of the food. I sauteed the onions and garlic in lime-infused olive oil, and then added some frozen tri-colored peppers. The recipe then called for mild chiles. We had neither mild nor hot chiles on hand, so I added a few tablespoons of salsa instead. Next a can of diced tomatoes, and a can of drained and rinsed black beans, and 2 t. of cumin. While all of this simmered I peeled the now cooled potatoes and diced them. Once the potatoes were prepared I added them to the skillet along with a bit of lime juice and some corn chips. The recipe called for corn tortillas cut into strips, but I had none, and this worked out fine.

A simple and hearty dish. Next time we will use a bit less cumin.

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