Mexi Sausage & Bean Pie
"A Mexi favorite, serve pie with sour cream, sliced black olives and chopped green onions "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (295.2 g)
- Calories 653.1
- Total Fat - 30.2 g
- Saturated Fat - 11.1 g
- Cholesterol - 389.8 mg
- Sodium - 1286.2 mg
- Total Carbohydrate - 61.1 g
- Dietary Fiber - 3.3 g
- Sugars - 25.4 g
- Protein - 36.8 g
- Calcium - 366.1 mg
- Iron - 10.2 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a skillet cook the sausage meat with onion and garlic until browned; drain fat.
Step 2
In a large bowl, combine condensed soup with one cup of picante sauce, cornstarch, paprika, salt and pepper; mix well.
Step 3
Fold in the kidney beans, black beans, 1-1/2 cups of cheese and the cooked sausage mixture.
Step 4
Fold in the kidney beans, black beans, 1-1/2 cups of cheese and the cooked sausage mixture.
Step 5
Top with remaining pastry; seal and flute edges.
Step 6
Cut slits in the top crust, then place the pie onto a baking sheet.
Step 7
Bake in a preheated 400 degree F oven (bottom oven rack) for 35-45 minutes or until lightly browned.
Step 8
Let stand for 5 minutes before cutting.
Step 9
Garnish with sour cream, olives and remaining picante sauce, cheese and green onions.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Season the pork sausage to taste with chili flakes, paprika, seasoned salt, and pepper.
- For a vegetarian option, substitute the pork sausage with ground beef or a combination of both.
- Substitute ground turkey for the pork sausage meat to reduce the amount of fat in the dish. This substitution will help reduce the calorie content of the recipe while still maintaining the flavor of the dish.
- Substitute vegetable broth for the picante sauce to make the dish vegan. This substitution will make the recipe suitable for those following a vegan diet while still providing a flavorful and savory dish.
Vegetarian Variation Substitute the pork sausage with a vegetarian sausage alternative, such as Beyond Meat, and use vegetable broth instead of the condensed bean with bacon soup.
Mexican Variation Substitute the pork sausage with chorizo and replace the condensed bean with bacon soup with a can of diced tomatoes and green chiles. Add 1 teaspoon of cumin and 1/2 teaspoon of chili powder to the soup mixture before adding it to the slow cooker.
Mexican Rice: Mexican Rice is a classic side dish to serve with Mexi Sausage & Bean Pie. The combination of the savory sausage and beans with the flavorful Mexican Rice makes for a delicious meal.
Cilantro Lime Slaw: Cilantro Lime Slaw is a perfect accompaniment to the Mexi Sausage & Bean Pie. The crunchy slaw is lightly dressed with a cilantro lime vinaigrette, adding a bright and refreshing flavor to the savory pie. The slaw is also a great way to add a healthy dose of vegetables to the meal.
FAQ
Q: What is the best type of sausage to use for this recipe?
A: Spicy bulk pork sausage works best for this recipe, but ground beef or a combination of the two can also be used.
Q: How long should I cook the sausage?
A: Cook the sausage until it is no longer pink and has reached an internal temperature of 165°F.
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Fun facts:
Fun Fact 1:This recipe is a variation of a classic Mexican dish called "chiles en nogada", which was created by a group of nuns in Puebla, Mexico in 1821 to honor the visit of the then-Mexican president, Agustin de Iturbide.
Fun Fact 2:The dish was so popular that it was served at the wedding of Mexican actress and singer, Thalia, and her husband, Tommy Mottola in 2000.