This savory Two-Bean and Cheddar Cheese Pie is a comforting, home-style dish perfect for lunch or a light dinner. Unlike traditional desserts, this “pie” features a soft, bread-like crust made from flour and egg, filled with a rich mixture of kidney beans and garbanzos (chickpeas). The filling is seasoned with chili powder, oregano, garlic powder, and fresh onion and bell pepper, creating a warm, aromatic flavor profile. Topped with generous layers of melted cheddar cheese, it offers a satisfying texture that is both creamy and slightly chewy. Its an excellent way to use up pantry staples and provides a protein-packed meal that is easy to prepare. Serve it warm, sliced into wedges, for a cozy, rustic dining experience that appeals to vegetarians and meat-eaters alike.
Two-Bean And Cheddar Cheese Pie
Description
This savory Two-Bean and Cheddar Cheese Pie is a comforting, home-style dish perfect for lunch or a light dinner. Unlike traditional desserts, this "pie" features a soft, bread-like crust made from flour and egg, filled with a rich mixture of kidney beans and garbanzos (chickpeas). The filling is seasoned with chili powder, oregano, garlic powder, and fresh onion and bell pepper, creating a warm, aromatic flavor profile. Topped with generous layers of melted cheddar cheese, it offers a satisfying texture that is both creamy and slightly chewy. Its an excellent way to use up pantry staples and provides a protein-packed meal that is easy to prepare. Serve it warm, sliced into wedges, for a cozy, rustic dining experience that appeals to vegetarians and meat-eaters alike.Ingredients
Directions
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Grease a 10-inch pie plate (1 1/2 inch deep) with cooking spray or butter.
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In a medium bowl, mix together the flour, 1/2 cup of the shredded cheddar cheese, baking powder, and salt.
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Stir in the milk and the slightly beaten egg until the dough is smooth and well blended.
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Spread the dough evenly over the bottom and up the sides of the prepared pie plate to form a crust.
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In a separate large bowl, combine the drained kidney beans, drained garbanzos, chopped green bell pepper, chopped onion, remaining 1/2 cup of cheddar cheese, chili powder, oregano, garlic powder, and tomato sauce.
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Spoon the bean and vegetable mixture into the prepared crust.
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Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the filling.
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Bake for about 25 minutes, or until the edges are puffy and light brown and the cheese is melted and bubbly.
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Let the pie stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 4071.9kcal
- % Daily Value *
- Total Fat 430.4g663%
- Saturated Fat 47.1g236%
- Cholesterol 87.7mg30%
- Sodium 3267.8mg137%
- Total Carbohydrate 36.9g13%
- Dietary Fiber 1.2g5%
- Sugars 1.6g
- Protein 27.7g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list was formatted poorly; the amounts for cheese, peppers, onions, and spices have been inferred from standard recipe structures and the directions. Ensure you have 1 1/2 cups total of shredded cheddar cheese.
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat slices in the microwave or oven until warm.
Variations: You can add a dash of hot sauce or cayenne pepper for extra heat. For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend.
Tip: Drain the beans well to prevent the filling from becoming too watery during baking.
