*  Exported from  MasterCook  *

                      Spicy Bean And Biscuit Pot Pie

Recipe By     : Vegetarian Times, Nov 1993
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Dinner Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            White wine or vegetable broth
   1       tb           Honey
   2       c            Onion -- chopped
   3       c            Mushrooms -- sliced
   1       c            Red and green bell pepper --
                        - seeded and diced
   2       tb           Garlic -- minced
   2       tb           Chilies -- seeded, chopped -OR-
     1/4   c            Canned diced chilies
  12       oz           Canned peeled tomatoes --
                        - drained and chopped
     1/3   c            Frozen corn
   2       c            Canned pinto or adzuki beans --
                        - drained
   1       c            Canned garbanzo beans --
                        - drained
   1 1/2   ts           Cumin
   1       tb           Chili powder -- or to taste
   2       tb           Tomato paste
   2       tb           Miso -- preferably red
                        Basic biscuit crust

  Preheat oven to 300 F. Coat an 8 to 10 cup casserole dish with
  vegetable spray.
  
  In a large Dutch oven over medium-high heat, combine white wine or
  vegetable broth and honey; heat to simmering. Add onions; cook,
  stirring, 3 minutes. Add mushrooms, peppers, garlic, chilies, and
  tomatoes; cook, stirring, 5 minutes. Add corn, beans, cumin, and
  chili powder; simmer, uncovered, 5 minutes. Remove from heat.
  
  Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste
  and miso until dissolved. Return liquid mixture to pot and stir
  until combined. Pour vegetable filling into casserole. Top with
  basic biscuit crust. Do not seal edges. Bake 30 minutes. Cover with
  aluminum foil and bake 10 more minutes.

  Yield: 8 Servings

  Formatted by: DEEANNE
  
  Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carbs; 8 mg chol;
  333 mg sod; 7 g fiber
  

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