Spicy bean and biscuit pot pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | White wine or veg broth |
| 1 | tablespoon | Honey |
| 2 | cups | Onion; chopped |
| 3 | cups | Mushrooms; sliced |
| 1 | cup | Red and green bell pepper; seeded and diced |
| 2 | tablespoons | Garlic; minced |
| 2 | tablespoons | Chilies; seeded and chopped |
| Or | ||
| ¼ | cup | Canned chilies; diced |
| 12 | ounces | Canned peeled tomatoes; drained and chopped |
| ⅓ | cup | Corn, frozen |
| 2 | cups | Canned pinto or adzuki beans; drained |
| 1 | cup | Canned garbanzo beans; drained |
| 1½ | teaspoon | Cumin |
| 1 | tablespoon | Chili powder, or to taste |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Miso, preferable red |
| Basic Biscuit Crust | ||
Directions
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 ¼ 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