Colorado Cowboy’s Pinto Bean Pie

Colorado Cowboy's Pinto Bean Bean Pie.jpg

Colorado Cowboy’s Pinto Bean Pie

Yield: 26 portions

Eco-Cuisine “Ground Beef Style” Quick Mix
Eco-Cuisine “Chicken” Quick Mix
Cumin Powder
Chili Powder
Smoked Yeast
Colorado Pinto Beans, cooked and drained
Canola Oil
Whipped Potatoes (see below)

17 ounces
5 ounces
5 teaspoons
5 teaspoons
1 Tablespoon
4 cups
4¼ cups
½ cup
1 serving

Preheat oven to 375 degrees F.
Combine beef mix, chicken mix, cumin powder, chili powder, and smoked yeast in a large bowl.
Add beans to dry mixture and mix until evenly dispersed.  Let stand for 10-15 minutes.
Add water and oil to mixture and stir until evenly incorporated.  Generously oil full size shallow pan and evenly pack mixture into pan.

Spread Whipped Potatoes evenly onto loaf mixture.  Cover with foil and bake for 45 minutes or until internal temperature reaches 160 degrees F. 
Let sit for 15 minutes before removing from pan.

Slice and serve pie, adding enchilada or tomato sauce if desired.  

Whipped Potatoes

Russet potatoes, washed, diced, & (opt) peeled
Canola oil
Red Bell Pepper, fine diced
Cilantro, fresh, chopped
Sea salt
Soy milk
Cooked Yellow Beans

3½ lb (11½ cups)
½ cup
2½ cups
½ cup
2½ teaspoons
1 cup
3½ cups

Place the potatoes in an 8-quart pot, cover with water, and add ¼ teaspoon salt. Bring to a simmer over medium heat and cook until soft. Drain.
Heat 2 tablespoons of oil in a sauté pan and  cook peppers over medium-high heat for 5 minutes, stirring frequently.
In mixing bowl using a paddle attachment, combine potatoes, bell pepper, cilantro, salt, soy milk, and remaining oil.  Begin on low speed to incorporate mixture, then increase speed to high and mix until smooth and creamy (about 3-5 minutes).  Reduce speed to low, add beans, and mix to incorporate (about 30 seconds).