Top Review by Yuzuiro
The vegetarian bean base of this pie was awesome. Great flavor and spicy. Just alone, it would make a really great bean chili. However, I found the cornbread-like crust a little too dry. Maybe next time I will either cut down on the ww flour or maybe just top the pie with a cheesy polenta spread (and include the canned green chili.) But all in all, great recipe. Thanks!
- 1 poblano pepper, chopped (about 3/4 cup)
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon cooking oil
- 1 (15 ounce) can kidney beans (drained and slightly mashed)
- 1 (15 ounce) can pinto beans (drained and slightly mashed)
- 1 (6 ounce) can V8 vegetable juice
- 1 tablespoon chipotle chile in adobo, chopped & seeded (canned)
- 1⁄4 cup snipped cilantro
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup buttermilk
- 1 (4 ounce) canchopped green chili peppers
- 2 tablespoons cooking oil
- 1⁄2 cup cheddar cheese (grated)
Directions See How It's Made
- Grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
- In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
- Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
- Heat through.
- Spoon the bean mixture into prepared baking dish.
- In a medium bowl stir together the cornmeal,.
- flour, baking soda and salt.
- Combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
- Add to cornmeal mixture evenly over the top of the bean mixture.
- Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.