Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Southwestern Pot Pie

April 22nd, 2010 · 17 Comments · Recipes

southwestern pot pie

A hint of autumn sweetness, the heartiness of beans with the sophistication of garbanzos, a little salsa heat…and then cornbread!  The flavors in Southwestern Pot Pie seem surprisingly off the wall, but once they’re all working together, it’s a distinctive dish that will keep you coming back for more.

Meatless, frugal, and packed with vitamins – I’ve been trying to share this recipe and its unique preparation method with you since mid-Lent, and it kept getting pushed down the list.  You also can make it gluten-free by using a cornbread recipe with 100% cornmeal and no wheat flour.

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!
Southwestern Pot Pie
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Recipe type: Meatless Entrees
Author: Katie Kimball
Ingredients
  • 1 tablespoon oil
  • 1 large onion chopped (1 cup)
  • 2 cups cubed sweet potatoes, peeled but raw
  • 1 jar 16 oz. salsa (2 cups)
  • 1/2 cup water
  • 1/4 tsp ground cinnamon
  • 1 small can corn or a cup of frozen corn
  • 1 can (15-16 oz.) garbanzo beans-drained, or 2 cups cooked beans
  • Follow directions to make a half batch of soaked cornbread.
Instructions
  1. Heat 1 tablespoon oil in a 4 quart Dutch oven over medium-high heat.
  2. Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender.
  3. Stir in sweet potatoes, salsa, water and cinnamon.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer 20-25 minutes or until sweet potatoes are tender.
  6. Stir in corn and beans.
  7. Make a half batch of cornbread. Drop by large spoonfuls onto vegetable mixture.
  8. The original recipe said:  Cover and simmer about 15 minutes more or until toothpick inserted into center of dumplings comes out clean.  I decided to turn my oven on to 400 degrees and bake the whole pot for 15-20 minutes, and it was much more effective.
Notes

Serves 5-6
Cost: $3-4.00
Thanks to my Aunt Karen and cousin Ashley for sharing their recipe.

I had a hard time getting all the cornbread done on the stovetop alone, but I also made a full batch, which filled the pot more than “spoonfuls”.  Luckily, even cooking on the stovetop for the recommended time PLUS in the oven for 15 minutes didn’t burn the bottom part, so it’s hard to completely make this dish a disaster.

I was so tempted to add garlic to this recipe, and if I had fresh spinach on hand, I’m sure some would have snuck into the pot, but I was trying to make a dish without altering the very first time.  Perhaps I’d try adding an entire box of frozen spinach next time; greens are such a good match with white beans.

If you want to cook up a pound or two of dry chickpeas all at once, here are some other recipes using chickepeas/garbanzo beans to round out your meal plan: chickpea wraps, turkey chili, cabbage soup variation, and put on cold lettuce salads or a Greek pasta salad.

 

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I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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