Ingredients
- 1 pound spicy bulk pork sausage meat (or can use ground beef or 1/2 pound each)
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- 1 teaspoon crushed chili flakes, or adjust to heat level
- 1 (11-1/2 ounce) can condensed bean with bacon soup, undiluted
- 1 (16 ounce) jar thick and chunky picante sauce, divided
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon seasoned salt, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1 can (16 ounce) can kidney beans, rinsed and drained
- Prepared pastry for double-crust 10-inch deep-dish pie
- 1 can (15 ounce) can black beans, rinsed and drained
- 1-1/2 cups shredded cheddar cheese
How to Make
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Step 1: In a skillet cook the sausage meat with onion and garlic until browned; drain fat.
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Step 2: In a large bowl, combine condensed soup with one cup of picante sauce, cornstarch, paprika, salt and pepper; mix well.
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Step 3: Fold in the kidney beans, black beans, 1-1/2 cups of cheese and the cooked sausage mixture.
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Step 4: Fold in the kidney beans, black beans, 1-1/2 cups of cheese and the cooked sausage mixture.
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Step 5: Top with remaining pastry; seal and flute edges.
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Step 6: Cut slits in the top crust, then place the pie onto a baking sheet.
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Step 7: Bake in a preheated 400 degree F oven (bottom oven rack) for 35-45 minutes or until lightly browned.
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Step 8: Let stand for 5 minutes before cutting.
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Step 9: Garnish with sour cream, olives and remaining picante sauce, cheese and green onions.
We hope you enjoy this recipe!
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