Best Red And Black Bean Pies Recipes

Red and Black Bean Pies image

Provided by Martha Stewart

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) image

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.