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1
In large mixing bowl, add beans with juice, drained tomatoes,margarine,salt,cumin, dry mustard and optional Tabasco sauce.
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2
Mash and beat until beans are mush. Then add instant potato flakes and mix in with a spoon. The mashed beans & tomatoes should be spreadable and not juicy. If they are, add 1 tsp potato flakes to the mixture.
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3
Spray Pam into two deep dish pie pans.
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4
Divide mixture between the two pans.
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5
Spread with back of spoon and press against the sides forming a pie crust in both pans; set aside.
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6
In large deep frying pan add the following:
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7
10 slices of bacon, smoked sausage, chicken, onion. If turkey bacon is used and there is no fat or grease, add the vegetable oil. Do not add the oil if regular bacon is used.
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8
Stir on medium heat until all is browned.
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9
Add chopped peppers, thyme, celery seed, garlic. Stir until mixed and slightly sauteed.
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10
Add flour and mix for a roux.
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11
Add saved tomato juice.
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12
Add hot water, chicken base, bay leaves, and salt. Stir.
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13
Add 2 cups rice. Mix in and cover and simmer for 20 minutes.
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14
White rice is cooking, preheat oven 425u00b0F.
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15
Place the pie crusts in oven and bake 8 to 10 minutes. Remove from oven and set aside.
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16
Turn oven to 375u00b0F.
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17
Remove bay leaves.
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18
In small bowl, whisk together flour and milk. Stir into the rice mixture quickly and blend.
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19
Pile the meat,vegetable rice mixture into the pie pans.
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20
Bake for 25 minutes. Set aside for 10 minutes to set.
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21
Cut in 8 wedges per pie. Serve each slice with shredded cheese if desired.
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22
Note: If you make ahead and freeze, bake bean crust first and then fill and freeze.
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23
Allow extra 10 to 15 minutes oven time.
