Monterey bean bake

Monterey Bean Bake Recipe from the USA - Delicious and Easy-to-Make

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Monterey bean bake is a delicious and hearty vegetarian dish that is perfect for a cozy night in. Packed with protein and fiber, this dish is sure to satisfy your hunger and your taste buds.

History

The origins of Monterey bean bake are a bit unclear, but it is believed to have been inspired by traditional Mexican cuisine. The combination of beans, corn, cheese, and chilies is a classic flavor profile that has been enjoyed for generations.

Ingredients

15 oz (425 g) Van Camp's red kidney beans
-- (dark or light)
12 oz (340 g) whole kernel corn, drained
6 oz (170 g) monterey jack cheese
-- shredded
8 oz (227 g) tomato sauce
4 oz (113 g) canned chopped green chilies
-- drained
1 dash of liquid red pepper sauce
1 medium zucchini, sliced
0.5 cup enriched cornmeal
-- (Aunt Jemima or Quaker)
0.5 cup milk
1 beaten egg

How to prepare

Heat the oven to 350°F (177°C).
In an 8-inch square glass baking dish, combine the beans, corn, 0.75 cup (3 oz or 85 g) of cheese, tomato sauce, chilies, and red pepper sauce. Mix well.
Top with zucchini.
In a separate bowl, combine the cornmeal, milk, and egg. Mix well.
Pour the cornmeal mixture over the top of the vegetable mixture.
Bake for 40 minutes.
Sprinkle with the remaining 0.75 cup (3 oz or 85 g) of cheese and continue baking for about 2 minutes or until the cheese melts.
Nutritional analysis per serving: * calories 279 * carbohydrates 31 g * protein 14 g * fat 11 g * calcium 264 mg * sodium 630 mg * cholesterol 70 mg * dietary fiber 8 g

Variations

Add diced bell peppers or onions for extra crunch and flavor.
Swap out the kidney beans for black beans or pinto beans for a different twist.
Top with avocado slices or a squeeze of lime juice before serving.

Cooking Tips & Tricks

Make sure to drain the corn and chilies well before adding them to the dish to prevent excess liquid.

- Feel free to customize the dish with your favorite vegetables or spices to suit your taste preferences.

- For a spicier kick, add more liquid red pepper sauce or chopped jalapenos.

- Serve with a side of rice or a green salad for a complete meal.

Serving Suggestions

Serve Monterey bean bake with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for added flavor.

Cooking Techniques

Baking is the primary cooking technique for this recipe, ensuring that all the flavors meld together perfectly.

Ingredient Substitutions

If you don't have zucchini on hand, feel free to use yellow squash or bell peppers instead.

Make Ahead Tips

You can prepare the Monterey bean bake up to a day in advance and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve the Monterey bean bake in individual ramekins for a cute and elegant presentation.

Pairing Recommendations

Pair Monterey bean bake with a crisp green salad or some warm tortillas for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Monterey bean bake contains 279 calories.

Carbohydrates

Each serving of Monterey bean bake contains 31 grams of carbohydrates.

Fats

Each serving of Monterey bean bake contains 11 grams of fat.

Proteins

Each serving of Monterey bean bake contains 14 grams of protein.

Vitamins and minerals

Monterey bean bake is a good source of calcium, with each serving providing 264 mg.

Alergens

This recipe contains dairy (cheese and milk) and eggs.

Summary

Monterey bean bake is a nutritious and satisfying dish that is high in protein and fiber. It is a great option for vegetarians and can be easily customized to suit your dietary needs.

Summary

Monterey bean bake is a delicious and nutritious vegetarian dish that is perfect for a cozy night in. Packed with protein, fiber, and flavor, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Monterey bean bake. It was a hot summer day back in the 1960s, and I was visiting a friend of mine in Monterey, California. She invited me over for a potluck dinner, and as I walked into her cozy kitchen, the aroma of savory beans and spices greeted me.

My friend, Maria, explained that the dish she had prepared was a family recipe that had been passed down for generations. She had learned how to make it from her grandmother, who had brought it with her from Mexico. As I took my first bite of the creamy beans, melted cheese, and crunchy breadcrumbs, I knew I had to learn how to make this dish myself.

Maria graciously shared the recipe with me, and I eagerly scribbled down the ingredients and instructions in my well-worn recipe notebook. Over the years, I have made this dish countless times for family gatherings, potlucks, and special occasions. Each time I prepare it, I am transported back to that sunny day in Monterey, surrounded by good friends and delicious food.

To make Monterey bean bake, you will need the following ingredients:

- 2 cans of pinto beans, drained and rinsed

- 1 small onion, finely chopped

- 2 cloves of garlic, minced

- 1 can of diced green chilies

- 1 cup of shredded Monterey Jack cheese

- 1 cup of sour cream

- 1 teaspoon of ground cumin

- 1 teaspoon of chili powder

- Salt and pepper to taste

- 1 cup of breadcrumbs

- 2 tablespoons of melted butter

To begin, preheat your oven to 350 degrees Fahrenheit. In a large skillet, sauté the chopped onion and minced garlic in a bit of olive oil until they are soft and translucent. Add the diced green chilies and continue to cook for another minute or two.

Next, add the drained and rinsed pinto beans to the skillet, along with the ground cumin, chili powder, salt, and pepper. Stir everything together and let it cook for a few more minutes to allow the flavors to meld.

In a separate bowl, mix together the shredded Monterey Jack cheese and sour cream. Once the bean mixture is cooked, transfer it to a baking dish and spread the cheese and sour cream mixture on top.

In a small bowl, combine the breadcrumbs and melted butter, then sprinkle this mixture over the top of the bean and cheese layer. Bake the dish in the preheated oven for about 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.

As the Monterey bean bake bakes in the oven, the tantalizing aroma of melted cheese, spicy chilies, and savory beans fills your kitchen, making your mouth water in anticipation. When the dish is done, take it out of the oven and let it cool for a few minutes before serving.

I love to serve Monterey bean bake with a side of warm tortillas, fresh salsa, and a green salad. It makes a hearty and satisfying meal that is sure to please even the pickiest of eaters. The creamy beans, gooey cheese, and crunchy breadcrumbs create a tantalizing combination of textures and flavors that will keep you coming back for more.

Over the years, I have shared this recipe with friends, family, and neighbors, who have all raved about its deliciousness. I have even passed it down to my own grandchildren, who have now made it a staple in their own kitchens.

As I sit down to enjoy a steaming plate of Monterey bean bake, I am filled with gratitude for the friends and family who have shared their recipes with me over the years. Each dish tells a story, carries memories, and brings joy to those who taste it. And this recipe for Monterey bean bake is no exception – it is a reminder of sunny days in Monterey, good friends, and the simple pleasure of sharing a delicious meal with the ones you love.