Lent Recipes

*Note: With Lent season here, and some folks not eating meat, I want to share this recipe. Cilantro is one of those seasonings, that individuals really like or dislike immensely. So adjust accordingly... especially the heat from the peppers. I have been exploring cooking with dried beans and found this recipe in the Toronto newspaper a few years ago. It has become one of my new favorites.

4 medium sweet potatoes (1.5lbs)

Peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

½ cup extra virgin olive oil (EVOO)

Salt and freshly ground black pepper

1-2 Tbsp. minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro

Heat oven to 400F

Put sweet potatoes and onions on a large baking sheet, drizzle with 2T oil, toss to coat and spread out in a single layer.

Sprinkle with Salt and pepper.

Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30-40 minutes.

Remove from oven; Keep in pan until ready to mix with dressing.

Dressing:

Put chilies in a blender or mini-food processor along with garlic, limejuice, remaining olive oil and a sprinkle of salt and pepper.

Process until blended.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro.

Taste and adjust seasonings if necessary.

Serve warm at room temperature, or refrigerate for up to a day.