1 1/2 cup white wine or veg broth
1 tbsp honey
2 cup onion, chopped
3 cup mushrooms, sliced
1 cup red and green bell pepper, seeded and diced
2 tbsp garlic, minced
2 tbsp chilies, seeded and chopped
1 or
1/4 cup canned chilies, diced
12 oz canned peeled tomatoes, drained and chopped
1/3 cup corn, frozen
2 cup canned pinto or adzuki beans, drained
1 cup canned garbanzo beans, drained
1 1/2 tsp cumin
1 tbsp chili powder, or to taste
2 tbsp tomato paste
2 tbsp miso, preferable red
1 basic biscuit crust
A Recipe for
Spicy Bean & Biscuit Pot Pie
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This Recipe for Spicy Bean & Biscuit Pot Pie is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Spicy Bean & Biscuit Pot Pie from the recipe cookbook of Recipes-to-go (Bean)
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| Elizabeth Russell |
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
Serves: 8
Spicy Bean & Biscuit Pot Pie Recipe brought to you by Recipes To-Go