Spicy bean & biscuit pot pie
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Spicy bean & biscuit pot pie
  Spicy    Pie    Vegetarian    Beans    Biscuits  
Last updated 6/12/2012 1:24:14 AM. Recipe ID 57682. Report a problem with this recipe.
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      Title: Spicy bean & biscuit pot pie
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
  1 1/2 c  White wine or veg broth
      1 tb Honey
      2 c  Onion; chopped
      3 c  Mushrooms; sliced
      1 c  Red and green bell pepper;
           -seeded and diced
      2 tb Garlic; minced
      2 tb Chilies; seeded and chopped
    1/4 c  Canned chilies; diced
     12 oz Canned peeled tomatoes;
           -drained and chopped
    1/3 c  Corn, frozen
      2 c  Canned pinto or adzuki
           -beans; drained
      1 c  Canned garbanzo beans;
  1 1/2 ts Cumin
      1 tb Chili powder, or to taste
      2 tb Tomato paste
      2 tb Miso, preferable red
           Basic Biscuit Crust
   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 1/4 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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Recipe ID 57682 (Apr 03, 2005)

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