Bean & Hominy Potpie

Bean & Hominy Potpie

This Southwestern-inspired potpie is full of spicy beans and hominy. Tortillas and cheese stand in for the more traditional pastry topping. Make it a meal: Serve with Orange & Avocado Salad.

From EatingWell: November/December 1996
Yield: 6 servings
Active Time: 45 minutes
Total Time: 1 1/4 hours

Ingredients

Filling

  1. 2 teaspoons extra-virgin olive oil
  2. 1 large onion, thinly sliced (1 cup)
  3. 3 cloves garlic, minced (1 tablespoon)
  4. 2 jalapeño peppers, seeded and minced (3 tablespoons)
  5. 1 tablespoon paprika
  6. 1 teaspoon ground cumin
  7. 1 teaspoon dried oregano
  8. 1/4 teaspoon ground cinnamon
  9. Pinch of ground cloves
  10. 1 pound butternut squash, peeled, seeded and diced (3 cups)
  11. 1 16-ounce can crushed tomatoes
  12. 1 cup vegetable broth, or reduced-sodium chicken broth
  13. 1 15-ounce can pinto beans, rinsed
  14. 1 15-ounce can yellow or white hominy, rinsed
  15. Salt & freshly ground pepper, to taste

Topping

  1. 1 tablespoon extra-virgin olive oil
  2. 1/4 teaspoon salt
  3. 8 corn tortillas
  4. 1/2 cup grated sharp Cheddar cheese

Preparation

  1. To make filling: Preheat oven to 400°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and jalapeños and cook, stirring, 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook, stirring, until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, about 10 minutes. Add beans and hominy. Taste and season with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish. Set aside.
  2. To make topping & bake pie: Combine 1 tablespoon oil and 1/4 teaspoon salt in a small bowl; brush on both sides of the tortillas. Cut the tortillas into 3/4-inch strips with a sharp knife, and cut the strips in half. Scatter the tortilla strips over the filled baking dish.
  3. Set the dish on a baking sheet and bake in the center of the oven until the topping is golden and the filling is bubbling, 25 to 30 minutes. Sprinkle cheese on top and return to the oven until the cheese is melted, about 1 minute.

Tips & Notes

Nutrition

Nutrition Per Serving: 333 calories; 9 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 56 g carbohydrates; 11 g protein; 11 g fiber; 468 mg sodium; 921 mg potassium.

Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (63% dv), Potassium (26% dv), Folate (21% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat