Spicy Bean & Biscuit Pot Pie

  • on July 19, 2007
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Ingrients & Directions

1 1/2 c White wine or veg broth
1 tb Honey
2 c Onion; chopped
3 c Mushrooms; sliced
1 c Red and green bell pepper;
-seeded and diced
2 tb Garlic; minced
2 tb Chilies; seeded and chopped
1/4 c Canned chilies; diced
12 oz Canned peeled tomatoes;
-drained and chopped
1/3 c Corn, frozen
2 c Canned pinto or adzuki
-beans; drained
1 c Canned garbanzo beans;
1 1/2 ts Cumin
1 tb Chili powder, or to taste
2 tb Tomato paste
2 tb Miso, preferable red
Basic Biscuit Crust

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

8 Servings

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