THE PETERSENS

I will have you all know that I am starting to really like beans!  We have tried several recipes the past many weeks and I have liked every single one.  And, incorporating one vegetarian dinner into each week’s meal plan has really helped to make our meat supply and dollars stretch.  Another great thing is that my kids DEVOUR the vegetarian recipes.  I’m pretty sure they have liked all of the bean dishes I’ve made way more than anything else I make.  So grateful for that!

Here is the latest recipe we tried and it was scrumptious.  It was passed onto me from Holly Chilton from church, but it is originally from the website allrecipes.com.

DOUBLE CRUST BEAN PIE

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 small green bell pepper, chopped
• 1-15 oz. can black beans, drained
• 1/3 cup salsa
• 1/4 cup chopped red bell pepper
• 3/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon gound black pepper
• 2-9 inch unbaked pie crusts
• 1 1/2 cups shredded Cheddar cheese

Directions:

1. Preheat over to 325 degrees.
2. Heat oil in a medium saucepan over medium heat.  Saute onion and green pepper until tender.  Stir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper.  Reduce heat to low and simmer for 15 minutes.
3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese.  Top with remaining crust.
4. Bake in preheated oven for 1 hour.

Note: I didn’t have red bell pepper or enough green bell pepper, so I just threw more onion in.  I also did not have cayenne pepper, but it still turned out great.  I made my own pie crust, so if anyone wants that recipe, I could post that, too.