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Taos Pinto Bean and Carrot Casserole ~ Cheap Eats for an Artistic Winter

December 14, 2010

All New Mexican artists know that money gets tighter as the new year approaches. Food becomes a matter of beans and rice and, if you are lucky, the chile you put away last summer is still around. Nothing has changed in my life. I’m still making art and still stretching pennies with the recipes and skills I learned living in Taos in the ’70’s.

This casserole is a staple of my  household. Leftovers get rolled in homemade tortillas the next day and covered in red chile sauce.

4 c. cooked pinto beans
4 c. cooked carrots, diced
3/4 c. of the liquid you cooked the carrots in
1 c. celery leaves, finely julienned
(no celery? use parsley or cilantro)
1/2 lemon
sprinkle of sea salt
sprinkle of coarse black pepper
1 c. bread crumbs from leftover homemade bread or tortillas
3 Tbl grapeseed oil, vegetable oil, or butter
2 garlic cloves, finely minced

1.Grease a casserole dish and alternate layers of beans and carrots.

2.Sprinkle with celery leaves or parsley.

3.Squeeze lemon over and season to taste with salt and pepper.

4.Pour the liquid you cooked the carrots in over the top.

5.Lightly saute the garlic. Remove from heat  and mix with bread crumbs.

6.Sprinkle over the casserole.

7. Bake at 350 degree until hot and brown on top.

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3 Comments leave one →
  1. December 14, 2010 10:06 pm

    With your talent for food preparation, there’s no such thing as a starving artist. But, then again….

    • December 15, 2010 1:40 am

      I read your post about the roadrunner waiting for my tire to be fixed. Thanks for that. I could picture all of it due to your writing and feel the cold and your concern. Once again, your ranch descriptions expand my universe and take me somewhere I enjoy being.

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