*  Exported from  MasterCook  *
                 Mexican Mev With Beans, Peppers And Jicama
 Recipe By     : Cooking Live Show #8881
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    light olive oil with a dash of toasted
                         -- sesame oil
    1      large         onion -- sliced
    2      cloves        garlic -- peeled, bashed and
                         -- sliced
    1      teaspoon      summer savory
    1 1/2  teaspoon      chipotle sauce -- divided
    2      cups          dried white beans -- soaked overnight
                         -- and drained
    2      cups          boiling water
    1      tablespoon    finely sliced cilantro leaves -- plus 13 large
                         -- whole leaves
      1/4  teaspoon      salt -- divided
      1/4  cup           diced jicama
    2      large         red bell peppers -- roasted and cut
                         -- into strips, 3
                         -- tablespoons
                         reserved for sauce
    2      medium        tomatoes -- coarsely chopped
 Heat the oil in a pressure cooker and fry the onion, garlic, savory,
 and 1/4 teaspoon of the chipotle sauce over high heat, stirring often
 so as not to scorch them, for 2 minutes. Stir in the soaked beans and
 pour the boiling water over all. Attach the lid and bring to full
 pressure. When the pressure is up, reduce the heat to low and cook for
 9 minutes. Remove from the heat and release the steam immediately
 under cold running water.
 Preheat the oven to 350 degrees.
 Pour the beans through a strainer, reserving the liquid in a large
 bowl. Put 2 cups of cooked beans into a bowl and mash roughly with a
 fork. Stir in 1 teaspoon of the chipotle sauce, the sliced cilantro
 leaves, 1/8 teaspoon salt. Add the diced jicama and 2 cups of whole
 beans to the seasoned mashed beans in the bowl and mix well.
 Spray 4 MEV molds or other 1 cup molds with vegetable oil spray. Lay 1
 large cilantro leaf in the bottom of each mold and arrange the roasted
 red bell pepper strips over the bottom and up the sides. Fill each
 mold with the beans and jicama mixture and press down. Bake for 20
 minutes or until heated through.
 For the sauce: Whiz the tomatoes, reserved roasted peppers, remaining
 beans, 1/2 cup of the bean juice, whole cilantro leaves, remaining 1/4
 teaspoon chipotle sauce, and remaining salt in a blender for a minute
 or two until very smooth. Press the sauce through a sieve into a bowl
 before serving.
 To serve: Unmold each Mexican MEV onto a hot plate and spoon sauce
 Yield: 4 servings
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