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SPICY BEAN AND BISCUIT POT PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c White wine or veg broth
1 tb Honey
2 c Onion -- chopped
3 c Mushrooms -- sliced
1 c Red and green bell pepper
-seeded and diced
2 tb Garlic -- minced
2 tb Chilies -- seeded and chopped
Or
1/4 c Canned chilies -- diced
12 oz Canned peeled tomatoes
-drained and chopped
1/3 c Corn, frozen
2 c Canned pinto or adzuki
-beans -- drained
1 c Canned garbanzo beans
-drained
1 1/2 ts Cumin
1 tb Chili powder, or to taste
2 tb Tomato paste
2 tb Miso, preferable red
Basic Biscuit Crust
Preheat oven to 300 degrees. 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 minuts. Remove from heat.
Pour 1/4 cup cooking liquid into small bowl; stir in
tomato paste and miso until sdissolved. 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. Serves 8.
Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carb;
8 mg chol; 333 mg sod; 7 g fiber; vegan
Vegetarian Time, Nov 93/MM by DEEANNE
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