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Red and Black Bean Pies

  • prep: 35 mins
    total time: 1 hour
  • servings: 8

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Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 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. Step 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. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

Source
Everyday Food, October 2006

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