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1
Preheat oven to 400.
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2
Heat 1 Tbs oil in large saucepan over med. heat.
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3
Add white part of scallions and garlic.
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4
Season with salt and pepper.
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5
Cook until softened, stirring constatly, 2-3 minutes.
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6
Add beans, tomatoes with juice and 1/2 cup water.
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7
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.
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8
Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
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9
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.
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10
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.
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11
Remove bean mixture from heat.
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12
Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
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13
Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
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14
Top with cheese.
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15
At this point, you can freeze the unbaked pies. Let cool completely and cover with foil. Then freeze for up to 3 months.
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16
Bake at 400 15-20 minutes.
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17
Let stand 10 minutes before serving.
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18
If desired, garnish with cilantro and serve with salsa.
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19
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.
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20
Remove foil and bake until cheese is golden brown, about 15 more minutes.
