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Kidney Bean Pie

January 7, 2010

This tasty delight will be sure to fulfill your craving for something from the Tacqueria.

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Kidney Bean Pie w/Cornbread Topping

2 T canola/EVOO
4.5 cups cooked kidney beans
1.5 cups baby carrots, shredded
½ large white onion, chopped
3 cloves garlic chopped
1 cup grape tomatoes
2 tsp chili powder
1 heaping tsp cumin
Dash turmeric
S & P to taste
½ cup salsa
2 tsp dried cilantro
1.5 cups shredded cheddar

Topping:

1/3 cup fat
1 egg
1-cup milk
½ cup corn flour
½ cup fine corn meal
½ cup whole-wheat pastry flour
2 tsp baking powder
salt

Preheat oven to 375°.

Shred the carrots first in your processor then switch to the chopping blade for the garlic and onion.

In an oven safe pan with a lid, sauté your veggies in the oil.  Add the spices when the veggies begin to soften.  Allow spices to intermingle for a few minutes.  Add your kidney beans and heat through.  Remove from heat, and top with salsa and cheese.

Whisk fat, egg, and milk in a bowl.  Add remainder of ingredients and stir thoroughly.  Place in center of filling and gently spread outwards, there will be a gap between the sides of the pan and the topping.  Replace lid.  Bake till topping is cooked through, approximately 20 minutes.  Cornbread is done when toothpick comes out clean.

Serve with a chopped up avocado or some guacamole.

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