{"id":2188,"date":"2022-10-04T14:30:46","date_gmt":"2022-10-04T14:30:46","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2188"},"modified":"2024-02-09T21:34:47","modified_gmt":"2024-02-09T21:34:47","slug":"chilli-bean-pie-with-sweet-potato-slices","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chilli-bean-pie-with-sweet-potato-slices\/","title":{"rendered":"Chilli Bean Pie with Sweet Potato Slices"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chilli Bean Pie with Sweet Potato Slices<\/span><\/h2>\n
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Here, Mexican-inspired beans and vegetables are baked under sliced sweet potatoes to form a hotpot-style dish.<\/span><\/div>\n
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Prep Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Adapted from “The Slimming Foodie in One”, by Pip Payne<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Spice Mix:<\/span><\/h4>
  • \u00bd<\/span> tsp<\/span> chilli powder<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • 1<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • 1<\/span> tsp<\/span> garlic granules<\/span><\/li>
  • 1<\/span> tsp<\/span> sweet paprika<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> pepper<\/span><\/li><\/ul><\/div>

    <\/span>For the Pie:<\/span><\/h4>
    • Spray oil<\/span><\/li>
    • 2<\/span> red onions<\/span> finely chopped<\/span><\/li>
    • 2<\/span> celery stalks<\/span> finely chopped<\/span><\/li>
    • 3<\/span> garlic cloves<\/span> crushed<\/span><\/li>
    • 2<\/span> red bell peppers<\/span> deseeded and finely chopped<\/span><\/li>
    • 1<\/span> (14oz) can<\/span> chopped tomatoes<\/span><\/li>
    • 1<\/span> (14oz) can<\/span> black beans<\/span> drained and rinsed<\/span><\/li>
    • 1<\/span> (14oz) can<\/span> pinto beans<\/span> drained and rinsed<\/span><\/li>
    • 2<\/span> Tbsp<\/span> tomato pur\u00e9e<\/span><\/li>
    • 5\u00bd<\/span> oz<\/span> frozen corn<\/span><\/li>
    • 1<\/span> Tbsp<\/span> pickled jalape\u00f1os<\/span> (optional)<\/span><\/li>
    • 7<\/span> fl. oz.<\/span> boiling water<\/span><\/li>
    • 10\u00bd<\/span> oz<\/span> sweet potatoes<\/span> peeled and sliced into fine circles<\/span><\/li>
    • Paprika<\/span> (any type), for sprinkling<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Prepare spice mix by mixing all spice ingredients together in a small bowl.<\/span><\/div><\/li>
      • Preheat oven to 425\u00b0F.<\/span><\/div><\/li>
      • Spray a flameproof casserole dish (9\u00bd in in diameter) with oil, and fry red onions fir 8 minutes until soft. Add celery, garlic, and peppers. Stir-fry for 5 minutes and then. stir in spice mix.<\/span><\/div><\/li>
      • Add chopped tomatoes, black beans, and pinto beans, tomato pur\u00e9e, corn, jalape\u00f1os (if using), and measured boiling water. Bring to a simmer and then stir thoroughly.<\/span><\/div><\/li>
      • Remove from heat, and lay sweet potato slices over top, starting in the middle and overlapping them in a circle until you reach the edge of the dish. Spray top with spray oil, and sprinkle with a little bit of paprika.<\/span><\/div><\/li>
      • Pop the dish on to the middle shelf of oven, and bake for 30 minutes until sweet potatoes are cooked through and golden brown.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        <\/span>Serving Suggestions<\/span><\/h5>\nServe with sliced avocado, crunchy shredded lettuce, and lime juice. You customize the beans you use to fit in with your household’s tastes. You could use more traditional kidney beans or branch out to borlotti, butter beans, or cannellini. This dish is easy to adjust for meat lovers. Simply fry some chicken thighs or lean minced ground meat after frying the onions in step 3, for a meatier chilli bean pie<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2185,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,136,388,697,1713,1712],"tags":[],"class_list":["post-2188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-entree","category-mexican","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/10\/ChilliBeanPie-e1664893982450.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2188"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2188\/revisions"}],"predecessor-version":[{"id":2189,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2188\/revisions\/2189"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2185"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}