Spicy Bean & Biscuit Pot Pie Recipe

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Spicy Bean & Biscuit Pot Pie Ingredients

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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Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Spicy Bean & Biscuit Pot Pie

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Spicy Bean & Biscuit Pot Pie 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 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

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Spicy Bean & Biscuit Pot Pie Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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