Red And Black Bean Pies Recipes

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.

Steps:

• Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
• Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
• Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
• Pour into the pie shell.
• Sprinkle with pecans, if using.
• Place the pie in the oven and bake on the middle rack for 12 minutes.
• Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
• Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
• When done, the filling will be completely set.
• Cool completely to room temperature, then chill overnight before serving.

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.

Steps:

• *note:If you or your family are sensitive to MSG, don't use Sazon!
• You can substitute 1 tsp ground cumin, plus some garlic salt, if needed.
• In a large saucepan, heat olive oil over medium heat.
• Sauté onion and pepper until onion starts to look translucent.
• Add garlic and tomato.
• Stir in both cans of beans and heat to just boiling.
• Reduce heat and simmer for 15 minutes.
• Stir in Sazon (or alternate seasoning).
• Serve over rice.

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.

Steps:

• Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
• Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
• Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

Steps:

• Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
• Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
• Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
• Bake in preheated oven for 45 minutes, or until crust is golden.

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer., Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat. , Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

Steps:

• Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside.
• Heat oil in a pan over medium heat.
• Add onion, chili pepper, garlic, cumin, salt and pepper.
• Cook, stirring often, for 5-7 minutes or until onion is soft.
• Add beans and water; bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated.
• Stir in corn and onion, and remove from heat.
• Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese.
• Repeat 3 more times, except use 1 cup of cheese on the top.
• Bake for 20-25 minutes or until everything is hot and the cheese is melted.
• Let stand for a few minutes before cutting.