Friday, October 20, 2006

Red and Black Bean Pie (p2)

I found this recipe in the (October 06 edition) Evryday Food Magazine. It looked really good and sounded pretty simple....and it was! I have not had polenta before but decided I'd try it with this recipe. The entire dish was very hearty and tasty! We will definitely have it again. I added cumin to this recipe and it reminded me a little of my Chili Verdi in flavor, which I love. Either this is one to try.
Red and Black Bean Pie (p2)

(Serves 8)

2 TAB vegetable oil (I used olive oil)
2 bunches scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced (I used minced garlic from a jar)
2 cans (15oz) pinto beans, drained and rinsed
2 cans (15oz) black beans, drained and rinsed
1 can (14.5 to 15 oz) diced tomatoes with juice
1 tub (16oz) plain prepared polenta, patted dry
1 packed cup fresh cilantro leaves, chopped (plus more for garnish optional)
1/2 tsp hot sauce, such as Tabasco
1 1/2 c shredded pepper jack cheese (I used a Mexican blend)
salsa and sour cream (optional)
salt and pepper to taste
I added 1 to 2 tsp of cumin

Preheat oven to 400 and grease 8 ramekins or custard cups with oil or nonstick spray.

In a skillet add oil, garlic, and chopped white parts of scallions (I also added the thicker light green parts too). Cook til soften, stirring constantly, 2 to 3 mins. Add beans, tomatoes with juice. The original recipe said to add 1/2 cup water but I didn't and it turned out great. Cook and mash about 1/4 of the beans with the back of a spoon against the side of the pan to release the starch. Reduce heat and cook til thickened, 10 to 15 mins.

Meanwhile slice polenta crosswise into 8 rounds; place 1 round in each greased ramekin or custard cup.

Remove bean mixture from heat. Stir in chopped green part of scallions, cilantro, and hot sauce; season with salt and pepper. (I added some cumin in too and it was really yummy). Spoon into the ramekins/custard cups and top with shredded cheese. (**to freeze, see below)

Bake at 400 degrees, 15 to 20 mins til the dish is hot and the cheese is browned and bubbly. If desired, garnish with cilantro, salsa, and a small dollop of sour cream.

**To freeze: let unbaked pies cool completely (as the bean mixture will be hot); cover with aluminum foil. Freeze up to 3 months. Bake frozen in foil - covered ramekins at 400 degrees until warm in center, 60 to 70 mins. Remove foil; bake until cheese is golden brown, about 15 minutes ore more.