Tuesday, August 11, 2009

Beef and Bean Pie

I first got this recipe at a playdate, many years ago from Lori Glodoski in Green Bay, WI. I think it is a Taste of Home recipe. We made it again last week and Don thought it was wonderful. It looks complicated, but it really easy to make.

Bean and Beef Pie

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1 jar (16 ounces) thick and chunky picante sauce, divided
1/4 cup cornstarch
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sliced green onions, divided
Pastry for double-crust pie (10 inches)
1 cup (8 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained (opt)

In a skillet, cook beef and garlic over medium heat until beef is no longer pink; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Bake at 425° for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions.

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