Black Bean and Cheese Pie

Several readers commented on wanting to know about the Black Bean Pie I was making for my OAMC bash. It’s not anything too fancy. The South Beach/Zone people would probably tell me it’s high in carbs. Blah, blah, blah. I think there’s a fair amount of protein, and I don’t see how it’s terribly different from a bean burrito. Plus, it’s pretty inexpensive to make.

Anyway, I like it, especially if I’ve got some yummy salsa and sour cream on hand.

Black Bean and Cheese Pie

1 Tablespoon oil
2 cloves garlic, chopped or crushed
1 large onion, chopped
2 bell peppers, red or green, seeded and chopped
2 cans black beans, drained
1 bunch cilantro leaves, chopped
juice of 1 lime OR half a lemon
2 fresh jalapeno peppers, chopped
salt to taste
dash crushed red pepper
¼ teaspoon cayenne pepper
dash cumin
1 double-crust pie crust
1/2 pound grated sharp cheddar, divided
1 Tablespoon milk
Garnish: avocado slices, sour cream, additional cilantro, salsa

In large skillet, heat oil and sauté garlic and onion until translucent. Add peppers and sauté over medium heat about 10 minutes. Add black beans, cilantro, lime juice, jalapeno peppers, and seasonings to taste. Simmer over medium heat until bubbly. In pie plate over bottom crust, spoon half of bean mixture and half of cheese. Layer with remainder of bean mixture, cheese, and top crust. Cool, cover, label, and freeze.

To serve: (Do not defrost.) Vent top crust and brush with milk. Bake for 15 minutes at 450°, then 40 minutes to one hour at 375°. Cool slightly before serving. Serve with avocado slices, sour cream, cilantro, and salsa.

If you want to skip the freezer part: Bake at 375° for about one hour or until filling is hot and bubbly.