Red and Black Bean Pies
- 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)
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 1/2 cups coarsely shredded pepper Jack cheese (6 ounces)
- Salsa (optional)
- Produce
- Cilantro, packed fresh leaves (1 cup)
- Scallions (2)
- Tomatoes (1 can)
- Condiments
- Hot sauce (1/2 teaspoon)
- Salsa (1)
- Cooking & Baking
- Garlic cloves (4)
- Salt and ground pepper, Coarse (1)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Polenta, plain prepared (1 package)
- Dairy
- Pepper jack cheese (1 1/2 cups)
- Other
- 2 cans (15 ounces each) pinto beans, drained and rinsed
Preparation
Read recipe preparation on marthastewart.com
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Published July 29, 2011 (1 year ago).
2 people saved this recipe.
