Red and Black Bean Pies with Polenta
Savor the rich, earthy flavors of these Red and Black Bean Pies with Polenta, a delightful fusion of hearty ingredients and comforting textures. These savory pies feature a robust filling of red kidney beans, black beans, and vibrant spices like smoked paprika and chili powder, all tucked into a flaky, golden pie crust. Paired with creamy, parmesan-infused polenta, this dish offers a perfect balance of indulgent and wholesome. Ideal for vegetarians or anyone seeking a unique spin on classic comfort food, these individual or family-sized pies are a show-stopping addition to your dinner table. With minimal prep time and a presentation that’s sure to impress, these hearty bean pies will quickly become a go-to recipe for cozy meals or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets pre-made pie crust dough
- 1 cup polenta
- 3 cups water
- 1 cup milk
- 0.5 cup parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 6-cup muffin tin if using for individual pies, or prepare a pie pan for a single pie.
Heat olive oil in a large skillet over medium heat and sauté the diced onion until softened, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet and sauté for another 3 minutes.
Stir in the black beans, red kidney beans, tomato paste, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook the mixture for another 5 minutes until heated through and slightly thickened. Remove from heat and set aside.
Roll out the pre-made pie crust sheets and cut into circles large enough to fit in the muffin tin cups or to line the pie pan.
Press the dough into the muffin cups or pie pan, ensuring there’s some dough overhanging the edges. Divide the bean mixture evenly among the pie crusts.
If making individual pies, cut smaller circles of pie dough for the tops, place them over the filling, and pinch the edges to seal. For a single pie, lay the second crust over the filling, seal the edges, and cut small slits for ventilation.
Brush the pie tops with a little olive oil or milk and bake in the oven for 25–30 minutes, or until the crust is golden brown.
While the pies bake, make the polenta. In a medium saucepan, bring the water and milk to a gentle boil.
Slowly whisk in the polenta and reduce the heat to low. Cook, stirring constantly, until the mixture thickens, about 10 minutes.
Stir in the parmesan cheese and butter until melted and incorporated. Remove from heat.
Remove the pies from the oven and let cool for 5 minutes before serving. Plate each with a generous dollop of polenta. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
