Two-Bean & Cheddar Cheese Pie

This two-bean and cheddar cheese pie is the kind of sturdy, belly-warming vegetarian main dish that even devoted meat eaters reach for seconds of.

Chickpeas and kidney beans nestle into a simple homemade biscuit-style crust, bathed in tomato sauce and seasoned with chili powder, oregano, and garlic. Three layers of sharp cheddar melt through the filling, pulling into long, golden strings with every forkful.

The crust comes together without any rolling or fussing. Just mix, press into the plate, and pile on the beans.

Pro Tips

• Drain and rinse the canned beans well. Excess liquid will make the crust soggy on the bottom.
• Use freshly shredded cheddar off the block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
• Let the pie rest a full 10 minutes after baking. Cutting in too early means a sloppy slice.
• For a crispier crust, place the pie plate on a preheated baking sheet in the oven.

Variations

• Add a diced jalapeno to the filling for a Southwestern kick.
• Substitute black beans for kidney beans and use pepper jack cheese instead of cheddar.
• Scatter crushed tortilla chips over the top before the final layer of cheese for added crunch.