Two-Bean & Cheddar Cheese Pie
Yield
8 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 16 | ounces |
chickpeas (garbanzo beans)
canned |
|
| 16 | ounces |
kidney beans, canned
drained |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 2 | teaspoons |
chili powder
|
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 355 | ml |
cheddar cheese
shredded |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
canned |
|
| 462.4 | ml/g |
kidney beans, canned
drained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
onions
chopped |
|
| 1E+1 | ml |
chili powder
|
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
garlic powder
|
|
Directions
Heat oven to 375℉ (190℃).
Grease pie plate, 10 x 1½ inches.
Mix flour, ½ cup cheese, the baking powder and salt in medium bowl.
Stir in milk and egg until blended.
Spread over bottom and up sides of pie plate.
Mix ½ cup of the remaining cheese and the remaining ingredients; spoon into pie plate.
Sprinkle with remaining ½ cup cheese.
Bake about 25 minutes or until edges are puffy and light brown.
Let stand 10 minutes before cutting.
