Grocery stores, school fund raisers, restaurants and neighborhood backyards were all well-equipped with chile roasters. Friends and family would deliver their sack of freshly picked chilies and watch them toss amongst the flames just long enough to blister without burning.
Chilies were peeled, de-seeded, de-veined and frozen to preserve their flavor year round. Thanks to my fabulous parents (we'll call them The Crumpets) I get a giant tub of frozen New Mexico green chile delivered to my Kansas doorstep every time they visit. This time I put it to very, VERY good use.
My vegetarian black bean and green chile gratin is a recipe born from my love of my home state. Whole and hearty black beans are topped with fresh roasted New Mexico green chiles and a mixture of bread crumbs and cheddar jack cheese top off the dish with a warm, buttery crust.
Au gratin by definition is a dish topped with cheese and breadcrumbs. While potatoes au gratin might be where the technique has been used the most, we highly encourage you to introduce it to other recipes. You won't be sorry and you definitely won't be disappointed with the results of this dish.
Our black bean and green chile gratin recipe can be found on Yummly. We are very excited to have this opportunity to work with one of the most popular and cutting-edge food sites on the web today.
Yummly is an online community of chefs, writers, food lovers and you! Create your own delicious profile and begin saving recipes to your recipe box. Download the Yummly app to your smartphone or tablet and have shopping lists, health information, cooking instructions and so much more at your fingertips.
A big thank you to Yummly for featuring Yumology on their blog today.
This is the beginning of a delicious friendship. xoxo