Red and Black Bean Pies (With Polenta)

Recipe by little_wing
READY IN: 1hr 30mins




  • Preheat oven to 400.
  • Heat 1 Tbs oil in large saucepan over med. heat.
  • Add white part of scallions and garlic.
  • Season with salt and pepper.
  • Cook until softened, stirring constatly, 2-3 minutes.
  • Add beans, tomatoes with juice and 1/2 cup water.
  • As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch.
  • Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
  • Meanwhile, brush 8 10-12oz ramekins or custard cups with remaining oil. Or you can use 2 pie plates. Each ramekin serves one, each pie plate serves four.
  • Slice polenta into 8 rounds and place one in each ramekin. If using pie plates, slice into 16 rounds and place 8 in each pie plate.
  • Remove bean mixture from heat.
  • Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
  • Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
  • Top with cheese.
  • At this point, you can freeze the unbaked pies. Let cool completely and cover with foil. Then freeze for up to 3 months.
  • Bake at 400 15-20 minutes.
  • Let stand 10 minutes before serving.
  • If desired, garnish with cilantro and serve with salsa.
  • If frozen, no need to thaw before baking: Bake frozen and foil-covered 60-70 minutes if in ramekins and 70-80 minutes if in pie plates.
  • Remove foil and bake until cheese is golden brown, about 15 more minutes.