Southwest Bean Potpie

Name: Southwest Bean Potpie
Ingredients: Cornmeal Crust:; 3 cups water; 1/4 teaspoon salt; 2/3 cup yellow cornmeal; 1 tablespoon butter or margarine; 2 tablespoons grated Parmesan cheese; 1 teaspoon dried parsley flakes; Filling:; 1 tablespoon vegetable oil; 1 cup sliced onions; 2 cloves garlic, minced; 2 cups cooked black beans; 1 cup corn kernels; 1 (14,5-ounce) can whole tomatoes, with liquid; 2/3 cup tomato paste; 1 teaspoon oregano; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/2 cup grated cheddar or Monterey Jack cheese

19 ingredients

3 steps

Ingredients

Cornmeal Crust:
3 cups water
1/4 teaspoon salt
2/3 cup yellow cornmeal
1 tablespoon butter or margarine
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
Filling:
1 tablespoon vegetable oil
1 cup sliced onions
2 cloves garlic, minced
2 cups cooked black beans
1 cup corn kernels
1 (14,5-ounce) can whole tomatoes, with liquid
2/3 cup tomato paste
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup grated cheddar or Monterey Jack cheese

Directions

1

To make the crust, bring the water to a boil. Stir in the salt, cornmeal, and butter or margarine. Reduce the heat and cook, stirring often, for 20 minutes. Remove from the heat. Add the Parmesan cheese and parsley flakes. Let cool.
2

Preheat the oven to 400°F. Heat the oil in a large skillet. Saute the onions and garlic until just tender, about 5 minutes. Add the beans, corn, tomatoes, tomato paste, oregano, salt, and pepper. Warm over low heat, about 5 minutes.
3

Spread half of the cornmeal in an oiled 9-inch pie pan and add the filling. Cover with the grated cheese. Spread the remaining cornmeal over the top of the pie, until the filling is covered. Bake until the top crust is nicely browned, about 1 hour.