Yield: 8 servings

Measure Ingredient
1 pounds Lean ground pork (try beef)
2 \N Cloves garlic, minced
1 \N Onion, finely chopped
1 teaspoon Salt
1 teaspoon Crumbled sage
½ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Freshly ground black pepper
1 pinch Cloves
1 cup Chicken stock
1½ cup Cooked red kidney beans mash
\N \N Double-crust pastry

The recommended Gluten-Free Pastry adds 184 calories, 1 starch choice, 1½ fat. Try serving the filling hot with potatoes or toast, or with a breadcrumb topping, or serve in a home made tortilla.

Stir-cook ground meat and onion until meat is no longer pink. (Regular ground meat is much less expensive than lean.) Drain fat and return meat to the pan, add spices and stock. This will take about 15 minutes.

Stir in mashed beans and simmer until liquid is just evaporated, about another 15 minutes. Cool filling about 30 minutes if making pie crust. Serve hot immediately, refrigerate cooled mixture up to 3 days, or freeze cooled portions up to 3 months.

⅛ recipe - 292 calories, 1 ½ starch, 2 protein, 1 fat choice 12 grams total fat, 3 grams saturated fat, 18 mg cholesterol, 16 grams protein, 28 grams carbohydrate, 454 mg sodium, 517 mg potassium, high fibre

Adapted from Full of Beans by Violet Currie & Kay Spicer 1993 Shared but not tested by Elizabeth Rodier Jan 94

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