Ingredients: |
Ingredients: 2 T. vegetable oil, divided
2 bunches scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced
coarse salt and ground pepper
2 15 oz. cans pinto beans, drained and rinsed
2 15 oz. cans black beans, drained and rinsed
1 14.5 oz. can diced tomatoes in juice
1/2 c. water
1 16 oz. tube plain prepared polenta, patted dry
1 c. packed fresh cilantro leaves, roughly chopped
1/2 tsp. hot sauce, such as Tabasco
1 1/2 c. coarsely shredded Pepper Jack cheese (6 oz.)
salsa (optional)
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Directions: |
Directions:1. In a large saucepan, heat 1 T. oil over medium hat; 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 pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
2. 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.
3. 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.
4. Bake in a preheated 400º oven for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa. |
This recipe for Red and Black Bean Pies is from