Bean Pie with Cornmeal Crust
I found this recipe while glancing around Apples for Health again. That website is great for some really healthy recipes.
Bean Pie with Cornmeal Crust (12 servings at 2 points a piece)
Ingredients:
1 cup cornmeal
1 1/3 cups water
2 tablespoons grated Parmesan cheese
2 tsp olive oil
1 onion, peeled and thinly sliced
1 green bell pepper, stemmed, seeded and sliced
1 large clove garlic, peeled and chopped
4 large mushrooms, cleaned, stemmed and sliced
3/4 teaspoon crushed dried basil
3/4 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
1 15 1/2-oz. can pinto beans, drained
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 8-oz. can tomato sauce
Instructions:
Preheat oven to 350°F. Prepare the crust by mixing cornmeal with half the water. In a small saucepan, bring remaining water to a boil. Gradually stir in the cornmeal mixture. Stirring constantly, reduce heat to low and cook about 3 minutes, or until thick. Remove from heat, stir in first addition of Parmesan cheese. Cool slightly and spread evenly on the bottom of a lightly greased 13x9x2-inch baking pan. Bake for about 15 minutes, or until just brown.
In a heavy frying pan, heat olive oil; add onion, bell pepper and garlic. Cook for 3 minutes. Add mushrooms, basil, oregano and pepper. Reduce heat to low and cook, covered, for 5 minutes. Stir in pinto beans.
Mix half of the mozzarella cheese with the second addition of Parmesan cheese in a small bowl; sprinkle on crust. Reserve remaining ½ mozzarella. Pour the bean mixture (above) on top. Spread tomato sauce evenly over bean mixture and sprinkle with remaining mozzarella cheese.
Bake for 25 to 30 minutes or until mixture is bubbly and cheese is melted.
I think next time I will use an 8x8 pan instead of the 9x13. I think the 9x13 pan was just too big; the cornmeal crust was too thin for my liking. I also thought this was a tad bland, so next time I'll try to jazz up the spices a bit. But it was still a decent meal, and with a little tinkering I think it could be great.
Bean Pie with Cornmeal Crust (12 servings at 2 points a piece)
Ingredients:
1 cup cornmeal
1 1/3 cups water
2 tablespoons grated Parmesan cheese
2 tsp olive oil
1 onion, peeled and thinly sliced
1 green bell pepper, stemmed, seeded and sliced
1 large clove garlic, peeled and chopped
4 large mushrooms, cleaned, stemmed and sliced
3/4 teaspoon crushed dried basil
3/4 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
1 15 1/2-oz. can pinto beans, drained
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 8-oz. can tomato sauce
Instructions:
Preheat oven to 350°F. Prepare the crust by mixing cornmeal with half the water. In a small saucepan, bring remaining water to a boil. Gradually stir in the cornmeal mixture. Stirring constantly, reduce heat to low and cook about 3 minutes, or until thick. Remove from heat, stir in first addition of Parmesan cheese. Cool slightly and spread evenly on the bottom of a lightly greased 13x9x2-inch baking pan. Bake for about 15 minutes, or until just brown.
In a heavy frying pan, heat olive oil; add onion, bell pepper and garlic. Cook for 3 minutes. Add mushrooms, basil, oregano and pepper. Reduce heat to low and cook, covered, for 5 minutes. Stir in pinto beans.
Mix half of the mozzarella cheese with the second addition of Parmesan cheese in a small bowl; sprinkle on crust. Reserve remaining ½ mozzarella. Pour the bean mixture (above) on top. Spread tomato sauce evenly over bean mixture and sprinkle with remaining mozzarella cheese.
Bake for 25 to 30 minutes or until mixture is bubbly and cheese is melted.
I think next time I will use an 8x8 pan instead of the 9x13. I think the 9x13 pan was just too big; the cornmeal crust was too thin for my liking. I also thought this was a tad bland, so next time I'll try to jazz up the spices a bit. But it was still a decent meal, and with a little tinkering I think it could be great.
posted by Stephanie @ 8:26 AM
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