Easiest Way to Autumn Delicious Potted Meat and Black Bean Pie
Easiest Way to Autumn Delicious Potted Meat and Black Bean Pie Delicious, fresh and tasty.
Potted Meat and Black Bean Pie. This Black Bean Pot Pie has served our family well for over twenty years, particularly when we were pinching a few pennies. We ate a lot of beans and rice to save on food costs. Beans and cheese are a complex protein, making them a great swap for meat in this savory pie with a south-of-the-border feel.
Right when it comes out of the oven the pie is super creamy (as in the picture above) but if you let it sit a little, it sets more.
Warm coconut oil in a large saute pan over medium heat.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
You can cook Potted Meat and Black Bean Pie using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Potted Meat and Black Bean Pie
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It’s 15 ounce of can of black beans.
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It’s 1-2/3 pound of Pottedmeat see my recipe.
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Prepare 1 cup of shredded cheddar cheese.
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Prepare 1/4 teaspoon of salt.
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Prepare 1/3 teaspoon of ground cumin.
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You need 1/3 cup of diced onions finely.
Stir in beans and salsa; set aside.
Add black beans to the mixture, along with the cumin, lime juice, black pepper, nutritional yeast, and hot sauce to taste.
Let the extra liquid cook off.
Pour the mixture into a pie dish and lay the puff pastry on top.
Potted Meat and Black Bean Pie step by step
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Preheat oven 400 degrees Fahrenheit.
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Press the Pottedmeat into a 9 inch pie pan..
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Add black beans to the top of the Pottedmeat. Then top with cheese..
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Bake in oven for 20-25 minutes.
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Add raw onions on top. Serve I hope you enjoy!.
Line pie plate with bottom crust; fill with bean mixture.
Top with remaining crust; seal and flute edges.
Garnish with the sour cream, olives and remaining picante sauce, cheese and onions.
Freeze option: Cover and freeze unbaked.
Spray a large skillet with cooking spray and place over medium-high heat.
