Crusty Corn Bean Pie
Crusty Corn Bean Pie
This is gluten-free and can be dairy-free.
Total Time
30 min
Servings
6 servings
Ingredients
For the crust:
- 1 c cornmeal
- 3/4 c almond flour
- 1/4 c regular flour or gluten-free flour
- 1/4 c olive oil
- 1-2 tsp chicken or veg broth concentrate
- 1/2 c soy milk (water as needed to make dough pliable)
For the filling:
- 1 T olive oil
- 1 onion, chopped
- 1 1/2 c chopped carrots
- 1 1/2 c diced celery
- 1 can kidney beans, drained
- 1 can pinto beans (or black beans), drained
- 12 stuffed olives
- 1 t each: cumin, oregano
- 1 t chili powder
- 1/4 c soy sauce
- I c shredded cheese of your choice
- Or, use cashew cream - see below
Instructions
- Mix up ingredients for crust and press into the ten-inch iron skillet. Dough should be pliable and easy to push out to the sides and up.
- Fry all the other ingredients in the oil in another pan except for the olives which can be placed on top of the pie before baking. Stir as you simmer them for about ten to twelve minutes on medium heat. Adjust spices.
- Pour this mixture into the crust. Dot with olives.
- Bake in preheated 375-degree oven for half an hour.
- Shred your favorite cheese or cheese substitute over the top for the last five minutes of baking.
- We also use cashew cream as a substitute for cheese.
Cashew Cream:
Buzz up in blender:
- 1 c - 1 1/2 c raw cashews (or use half almonds)
- 1 c soy or nut milk (more as needed for spreadable texture)
- 2 t mustard
- 1 T vinegar
- 1 t maple syrup
- 1 T soy sauce
- 1/4 c nutritional yeast