Best Polenta Black Bean Pie Recipes

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RED AND BLACK BEAN PIES



Red and Black Bean Pies image

No pie crusts needed, just prepared polenta slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

2 tablespoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced
Coarse salt and ground pepper
2 cans (15 ounces each) pinto beans, drained and rinsed
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
1 package (16 ounces) plain prepared polenta, patted dry
1 cup packed fresh cilantro leaves, roughly chopped, plus more for garnish (optional)
1/2 teaspoon hot sauce, such as Tabasco
1 1/2 cups coarsely shredded pepper Jack cheese (6 ounces)
Salsa (optional)

Steps:

  • Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. 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. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
  • Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
  • Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

RED AND BLACK BEAN PIES (WITH POLENTA)



Red and Black Bean Pies (With Polenta) image

Tasty dinner that freezes well. 1 lb of ground beef or turkey can be added if desired but this makes a wonderful meatless meal. Looks really good if you bake individual pies in ramekins but tastes just as good in pie plates as well and is easier to clean so that's how I usually do it. Also since there is only three of us, I bake one pie plate for dinner and freeze the other for another night. Works great! Be careful not to overbake or this dish will dry out!

Provided by little_wing

Categories     Tex Mex

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
2 bunches scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup water
1 (16 ounce) package polenta, patted dry
1 cup fresh cilantro leaves, roughly chopped (more for garnish if desired)
1/2 teaspoon hot sauce
1 1/2 cups coarsely shredded monterey jack pepper cheese (about 6oz)
salsa (optional)

Steps:

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

Nutrition Facts : Calories 636.5, Fat 13.4, SaturatedFat 4.9, Cholesterol 18.9, Sodium 263.5, Carbohydrate 103.7, Fiber 24.8, Sugar 3.8, Protein 30.1

BLACK BEAN TAMALE PIE



Black Bean Tamale Pie image

Corn bread mix speeds the preparation of this Southwestern entree with beef and black beans. My husband really likes it, and guests seem to enjoy this unique Mexican dish. For a change of pace, try topping it with lettuce, guacamole or extra salsa. -Laura Morris, St. Joseph, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 cup whole milk
1 large egg
2 cups shredded cheddar cheese, divided
Sour cream and sliced ripe olives, optional

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

Nutrition Facts : Calories 338 calories, Fat 14g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 691mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.

BLACK BEAN PIE



Black Bean Pie image

Serve this hearty dish with a dollop of cilantro laden sour cream, some Spanish rice, and a mixed green salad. The ingredients for this recipe make a very small 7 inch pie. If you are using a normal sized pan, you might want to increase the amount of black beans to 2 cans, and adjust only the seasonings accordingly. The chopped onion and peppers can remain the same.

Provided by Geema

Categories     Savory Pies

Time 1h30m

Yield 1 pie

Number Of Ingredients 12

1 tablespoon canola oil
1 onion, finely chopped
1 green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 (15 ounce) can black beans, drained
1/3 cup salsa
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 unbaked 9-inch pie shells
1 1/2 cups shredded cheddar cheese

Steps:

  • Heat oven to 325 degrees.
  • In a saucepan over medium heat, add oil and saute onion, green pepper until tender.
  • Add beans, salsa, red pepper, chili powder, cayenne and salt and pepper.
  • Reduce heat to low and simmer for 15 minutes.
  • Spoon half of the mixture into one of the pie crusts lining a pie plate.
  • Cover with half of the cheese.
  • Spoon remaining bean mix on top and then the rest of the cheese.
  • Cover with second pie crust.
  • Bake for 1 hour.

POLENTA AND BLACK BEAN CASSEROLE



Polenta and Black Bean Casserole image

Categories     Bean     Cheese     Bake     Vegetarian     Dinner     Casserole/Gratin     Winter     Monterey Jack     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 10

3/4 cup chopped fresh cilantro
2 4-ounce cans diced green chilies, drained
1/4 cup canned salsa verde (tomatillo salsa)
3 large garlic cloves, minced
1 1/2 teaspoons ground cumin
1 16-ounce purchased polenta roll, cut into 18 rounds
1/2 cup whipping cream
1 15-ounce can black beans, well drained
1 15-ounce can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

Steps:

  • Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

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