Spicy bean and biscuit pot pie

8 servings

Ingredients

Quantity Ingredient
1½ cup White wine or veg broth
1 tablespoon Honey
2 cups Onion; chopped
3 cups Mushrooms; sliced
1 cup Red and green bell pepper; seeded and diced
2 tablespoons Garlic; minced
2 tablespoons Chilies; seeded and chopped
Or
¼ cup Canned chilies; diced
12 ounces Canned peeled tomatoes; drained and chopped
⅓ cup Corn, frozen
2 cups Canned pinto or adzuki beans; drained
1 cup Canned garbanzo beans; drained
1½ teaspoon Cumin
1 tablespoon Chili powder, or to taste
2 tablespoons Tomato paste
2 tablespoons Miso, preferable red
Basic Biscuit Crust

Directions

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 ¼ 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

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