Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Small red potatoes |
| 1 cup | Frozen peas |
| 2 mediums | Onions, chopped |
| 1 cup | Chopped green sweet pepper |
| 2 \N | Stalks celery, sliced |
| 1 can | (10 3/4 oz) Healthy Choice cream potato soup |
| 4 \N | Clove garlic, minced |
| ¼ teaspoon | Cracked black pepper |
| 1 can | (16 oz) garbanzo beans, drained and rinsed |
| 1 can | (16 oz) red beans, drained and rinsed |
| ¼ cup | Skim milk |
| ½ teaspoon | Ground cumin |
| ½ teaspoon | Ground coriander |
| ½ tablespoon | Canola oil |
| 2 ounces | Fat free Monterey Jack cheese or fat free parmesan |
Scrub potatoes and thinly slice. Cook covered in enough boiling water to cover for 4 - 5 minutes until tender. drain. Run cold water over potatoes in colander. Drain and set aside. in a large saucepan, heat canola oil. Add onions, celery, garlic, and black pepper, cook 5 minutes or until tender.
mash ½ c. garbanzo beans. Add to vegetables mixture along with remaining garbanzo beans, red beans, peas, sweet pepper, soup, milk, cumin and coriander. Gently stir to combine. In a Pam sprayed 2 quart casserole place a single layer potato slices. Spoon bean mixture on top and cover with remaining potatoes. Bake pie uncovered in 350 degree oven for 35 minutes.
Uncover and top with cheese. Bake uncovered 3 more minutes to melt cheese Posted to TNT - Prodigy's Recipe Exchange Newsletter by marycarver@... (Mary W. Carver) on May 5, 1997