Red and Black Bean Pies

Prep Time:
35 mins
Total Time:
1 hrs

No pie crusts needed, just prepared polenta slices.


  • 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)

  • ½ teaspoon hot sauce, such as Tabasco

  • 1 ½ cups coarsely shredded pepper Jack cheese (6 ounces)

  • Salsa (optional)


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

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