Tex-Mex Black Bean Lasagna/Lasagna Tex-Mex Con Frijoles Negros

One day, when I had soaked some black beans, and didnt want to make another black bean stew and rice…
I often make vegetarian food, when I am exhausted by meat or when I fast during Lent, and cannot eat meat.

    Ingredients

250 grams of Black/Turtle Beans, already soaked in preparation for cooking. Canned beans can be used, however fresh would taste better. For quicker results, use a pressure cooker.
1 Onion
2 Bulbs of Garlic
1 Teaspoon of Ground Coriander
1 Teaspoon of Ground Cumin
2 Teaspoons of Pimenton Dulce(Spanish Sweet Paprika)
1 Teaspoon of Pimenton Picante(Spanish hot paprika)
1/2 teaspoon of Chilli-Or to individual tastes.

8-10 Lasagne Sheets-If you have an aversion to wheat, use non wheat alternatives like corn pasta.

For the Bechamel Sauce:
500-700mls of Milk- Use SILKEN TOFU if allergic to milk. Follow all the steps(except cornflour) for the bechamel sauce as usual!

1-2 Tablespoons of Flour-Or use cornflour if you are allergic to wheat.
Sprinkling of Ground Nutmeg-Just a few gratings of this stuff or the sauce will taste bitter/soapy
A few wedges of Onion, to flavour the milk
1 Clove of Garlic
1 Bay leaf
Salt and Black Pepper
200 grams each of Strong Cheddar and Red Leicester Cheese OR Monterreyjack and Mild Cheddar Cheese
Vegetable Oil

    Method

Boil the beans in a slow cooker, or to quicken the cooking time use a pressure cooker. If you use this way of cooking then you don not have to soak the beans… They will still cook in around half an hour or forty minutes…You can always presdsure the beans, the previous day, so that it cuts the steps of the recipe a little. Keep the beans in a little of the cooking liquid-This will help to create the sauce.

When the beans are cooked-They should be soft and able to be crushed by a spoon,decant/pour the beans, and cooking liquid into a bowl and set aside. Meanwhile, chop an onion into slices and crush the garlic and add the bay leaf, and fry some in a little cooking oil, on a moderate heat, and set aside the flour and milk, ready to make the bechamel sauce.
when the onions have softened, add the flour, and quickly stir into the onions and the oiland pour the milk, in small stages, whisking the mixture as you go, to avoid lumps. When the sauce is smooth, and then grate/ sprinkle half a teaspoon of nutmeg into the sauce, along with salt and pepper.
Leave to simmer for around 5 minutes, and when the flavours have emelgamated together,and the sauce is thick, and pourable, then you know that the sauce is ready. Strain the sauce so that it is free from the bay leaf, and onion pieces.

Put aside the sauce and the in another pot, fry the remaining onion with some garlic, until softened, then add the spices, stirring to avoid burning the ingredients. Add the beans and their liquid, add salt/vegetable stock, and let it bubble for around 7 minutes or less, as this is only to let the beans become flavoured by the seasonings. Once you have done this, check for seasoning and adjust as required, then using a fork, crush some beans, on a wooden spoon and then mix into the pot-This will help to thicken the sauce slightly.Preheat the oven.
Once this is done, check fora medium consistency-Not too thin, but not too thick, and prepare the baking dish.

Grate/Slice cheese thinly and leave aside.
Layer one spoon of bechamel sauce,lasagne sheets and then the beans, then another layer or sheets, and continue doing so until you have used up the sauces. Sprinkle/Layer the cheese on top, and bake on 180 degrees, for at least 20 minutes to 30 minutes-Until the pasta sheets have cooked. Serve with a green salad, guacamole, and salsa….With some extra jalapenos if you wish!! Divertais!!

Advertisements

24 thoughts on “Tex-Mex Black Bean Lasagna/Lasagna Tex-Mex Con Frijoles Negros

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s