Southwest Bean Potpie Recipe

Name: Southwest Bean Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 400u00b0F. 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.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cornmeal Crust:, 3 cups water, 1/4 teaspoon salt, 2/3 cup yellow cornmeal, and more.

Yes, Southwest Bean Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwest Bean Potpie

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