bean & green chile pot pie with cornmeal biscuits

happy new year everyone!  i am excited to tell you about a new weekly "fest" from food network.  longtime readers know we do a summer and fall series each year focusing on different fresh, in-season fruit and vegetables each week.  for the first time ever we are going to continue the event during winter.  the difference is "winterfest" will emphasize comfort foods.  the schedule for "comfort food feast" is as follows:

January:

2- Pot Pie

9 – Potatoes (mashed potatoes, French fries, etc.)

16 – Chocolate Chip Cookies

23 – Pizza

30 – Chili of any kind (for Super Bowl)

February:

6 – Chicken (fried chicken, chicken and dumplings, etc.)

13 –Stew (of any kind)

20 - Meatloaf

27 – Biscuits

March:

6 – Grilled Cheese

13 – Comforting Pasta (Mac and Cheese, Carbonara, Baked Spaghetti, etc.)

 

this is going to be fun!  my two new year's goals (i like that word better than resolutions) are to         #1. continue experimenting with recipes that taste delicious but use clean, healthy, good-for-you ingredients and #2. cook like a locavore.  the second goal has never been more challenging for me.  using local, in-season food in the middle of winter in california is one thing....in a small, mountain/desert town like taos it is completely different.  we get snow here! :)

 

we start comfort food feast with pot pies.  this bean & green chile pot pie with cornmeal biscuits is one of my favorites.  vegetarian, spicy and very versatile.    the combination of beans, corn, green chile and cornmeal is pure new mexico and i used local ingredients where possible (sadly we don't have local avocados or olive oil).  give it a try and please let me know what you think.

 

here is a tip for the biscuits used in a pot pie.  bake them first and then use to top your filling ingredients.  most recipes call for the raw dough to be baked along with the rest of the pot pie.  i find the biscuits are never crisp and crunchy on the bottom  when using that method. i am not a fan of mushy dough.

 

 

bean & green chile pot pie with cornmeal biscuits

(serves 6)

2 cups dried beans (pinto, black, bolitas)
1 white onion, peeled and chopped
4 cloves garlic, peeled and minced
1 tbsp extra virgin olive oil
13 oz chopped fresh or frozen new mexican green chile (see resources) mild, med or hot
10 oz fresh or frozen sweet corn
2 tomatoes chopped (if in season, otherwise you can omit)
2 tbsp tomato paste
1 tsp mexican oregano
1 tsp ground cumin
sea salt
freshly ground black pepper
cornmeal biscuits (recipe below)
fresh salsa
fresh guacamole

add beans to large stockpot and cover with water by 3 inches. soak for 4-6 hours or overnight. bring to a boil and then reduce heat to high simmer. cook until beans are tender adding additional water if needed to keep beans covered. (note, cooking times depend on how fresh your beans are. fresh dried beans, like the ones sold by rio culebra take about 3 hours to cook. older beans, like the ones bought at the supermarket, can take considerably longer...4-6 hours. plan accordingly and begin testing every 30 minutes after 2 hours. they should be al dente...like pasta...when ready.

in a small pan, saute onion and garlic until soft and translucent.  add to bean pot. add green chile, corn and tomato paste and cook until hot. add salt and pepper to taste. 

preheat oven to 375 degrees. butter or oil a 9 inch deep dish pie dish.  add enough beans to fill a bit more than 3/4 full.  top with baked biscuits.  drizzle with extra virgin olive oil and bake for 15-20 minutes or until hot.  serve with salsa and fresh guacamole.

cornmeal extra virgin olive oil drop biscuits

1 1/2 cups spelt flour
1 1/2 cups coarse cornmeal (i use polenta)
1/2 tsp salt
2 tsp alum free baking powder
2 tsp raw honey
1/2 cup extra virgin olive oil
3/4 cup coconut or almond milk (plus 2 tbsp)

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form. gradually add 3/4 cup milk a little bit at a time until all the dry ingredients are incorporated into the dough.  the dough will be very crumbly but should hold together when squeezed with your hand.  if too dry add 1-2 tbsp additional milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 40 minutes or until biscuits are golden brown. i use approximately 1/4 cup of dough for each biscuit...but you can make yours as small or large as you like. baking times will vary depending on size.

it is pot pie week at food network's "comfort food feast".  check out the other delicious sounding recipes from my blogger friends:
Made by Michelle: Chicken and Biscuits in a Pot
The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free)
Napa Farmhouse 1885: Roasted Root Vegetable Pot Pie With Extra-Virgin Olive Oil Biscuits
Red or Green?: Bean and Green Chile Pot Pie With Cornmeal Biscuits
FN Dish: Post-Holiday Pot Pies

do you have a favorite comfort food recipe you would like featured?  feel free to post in the comments section of this post.

my best,
diane
red or green

napa farmhouse 1885

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