Spicy Bean & Biscuit Pot Pie
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
white wine
or vegetable broth |
*
|
| 1 | tablespoon |
honey
|
|
| 2 | cups |
onions
chopped |
|
| 3 | cups |
mushrooms
sliced |
|
| 1 | cup |
sweet bell peppers
red and green, seeded and diced |
*
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | tablespoons |
hot chili peppers
seeded and chopped, or 1/4 cup canned chilies, diced |
|
| 12 | ounces |
tomatoes, canned
peeled, drained and chopped |
|
| ⅓ | cup |
corn
frozen |
|
| 2 | cups |
pinto beans
canned, or adzuki beans, drained |
|
| 1 | cup |
chickpeas (garbanzo beans)
canned, drained |
|
| 1 ½ | teaspoons |
cumin
|
|
| 1 | tablespoon |
chili powder
or to taste |
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
miso paste
preferable red |
|
| 1 | each |
pie shell (9 inch)
basic biscuit crust |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
white wine
or vegetable broth |
*
|
| 15 | ml |
honey
|
|
| 473 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
| 237 | ml |
sweet bell peppers
red and green, seeded and diced |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
hot chili peppers
seeded and chopped, or 1/4 cup canned chilies, diced |
|
| 346.8 | ml/g |
tomatoes, canned
peeled, drained and chopped |
|
| 79 | ml |
corn
frozen |
|
| 473 | ml |
pinto beans
canned, or adzuki beans, drained |
|
| 237 | ml |
chickpeas (garbanzo beans)
canned, drained |
|
| 7.5 | ml |
cumin
|
|
| 15 | ml |
chili powder
or to taste |
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
miso paste
preferable red |
|
| 1 | each |
pie shell (9 inch)
basic biscuit crust |
|
Directions
Preheat oven to 300℉ (150℃).
Coat an 8- to 10-cup casserole dish with vegetable spray.
In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering.
Add onions; cook, stirring, 3 minutes. Add mushrooms, peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes.
Add corn, beans, cumin and chili powder; simmer, uncovered, 5 minutes.
Remove from heat.
Pour ¼ cup cooking liquid into small bowl; stir in tomato paste and miso until dissolved.
Return liquid mixture to pot and stir until combined.
Pour vegetable filling into casserole.
Top with basic biscuit crust.
Do not seal edges.
Bake 30 mintues. Cover with aluminum foil and bake 10 more minutes.
