Monday, June 13, 2011

Bean and Hominy Potpie

The June issue of Eating Well had a section on Vegetarian meals which was perfect for meatlesss Monday. I decided on the Bean and Hominy Potpie which sounded both flavorful and filling which it was.

A large onion, sliced was sauteed in olive oil until softened. Then minced garlic and minced jalapenos went in and sauteed for 1 more minute. Next the spices went in: paprika, ground cumin, dried oregano, ground cinnamon and ground cloves and stirred for a minute. A peeled, seeded and diced butternut squash was added along with crushed tomatoes and vegetable broth and brought to a simmer. Once simmering, the pan was covered and allowed to simmer for 12 minutes. After the butternut squash was simmered until just tender, a can of drained and rinsed pinto beans and a can of drained and rinsed yellow hominy were added and stirred to combine along with salt and pepper. The mixture was poured into a shallow casserole dish.

While the squash was simmering, 8 corn tortillas were brushed with olive oil that had been combined with a little salt on both sides. The tortillas were cut into strips and the strips were cut in half and sprinkled over the casserole and the casserole went into a 400 degree oven for 25 minutes. The casserole got a sprinkling of grated Cheddar cheese and spent another 1 to 1 1/2 minutes in the oven to melt the cheese.

This was a very flavorful Meatless Monday option. I'm looking forward to making it again.

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