RECIPE TITLE " Black Bean Tart with Chili Crust"
Excerpted from Pennington Cookbook Copyright (c) 2000 by Patrick Kelly Williams
Serves 12 --- easy
The chili crust is what makes this so very special. If dried peppers are not available, substitute with chili powder or paprika.
2 cups saltine crackers,
2 tbsp. unsalted butter,
2 dried Anaheim or
Ancho chilies, ground
3 egg whites
1 cup onion, chopped
2 tbsp. garlic, chopped
3 cans black beans,
rinsed and drained
2 roasted red peppers
1/4 cup sun-dried
1/2 cup warm water
1 cup fat-free sour cream
1/4 tsp. cloves
2 tbsp. chives, chopped
Pulverize the crackers very fine in a food processor. Remove to a bowl, and blend with the melted butter, ground peppers, and egg whites. Press into the bottom of a 10-inch tart pan or an 8-inch spring form pan. In a medium sauté pan, sauté the onion and garlic. Add the rinsed and drained black beans and water.
Cook for 5-10 minutes, or until thick creamy. Hydrate the sun-dried tomatoes in warm water for 5 minutes. Roast the red bell peppers, skin and seed. Puree the roasted red bell peppers and sun-dried tomatoes in a food processor. In a bowl, whip the sour cream with the lime and clove.
To assemble the tart, spread the black beans on the chili crust, layer roasted pepper and tomato on top. Spread sour cream on top of pepper mixture. Bake in a 350-degree oven for 20 minutes. Sprinkle with chives and serve.
Calories (kcal) 396
Total Fat (gm) 7
% Calories from Fat 17%
Cholesterol (mg) 9
Sodium (mg) 631
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