Name: Four-bean chilli pie with cornbread crust
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 1 medium green capsicum, finely chopped; 2 clove garlic, crushed; 2 teaspoon mexican chilli powder; 1 teaspoon ground cumin; 800 gram canned diced tomatoes; 1 1/2 cup (375 millilitres) vegetable stock; 400 gram canned borlotti beans, rinsed, drained; 400 gram canned black beans, rinsed, drained; 400 gram canned red kidney beans, rinsed, drained; 400 gram canned cannellini beans, rinsed, drained; 1/4 cup finely chopped fresh coriander; 3/4 cup (110 grams) self-raising flour; 3/4 cup (125 grams) polenta; 90 gram butter, coarsely chopped; 1 egg, beaten lightly; 1/3 cup (40 grams) coarsely grated cheddar cheese; 125 gram canned corn kernels, drained; 2 tablespoon milk, approximately

Ingredients

1 tablespoon olive oil

1 medium brown onion, finely chopped

1 medium green capsicum, finely chopped

2 clove garlic, crushed

2 teaspoon mexican chilli powder

1 teaspoon ground cumin

800 gram canned diced tomatoes

1 1/2 cup (375 millilitres) vegetable stock

400 gram canned borlotti beans, rinsed, drained

400 gram canned black beans, rinsed, drained

400 gram canned red kidney beans, rinsed, drained

400 gram canned cannellini beans, rinsed, drained

1/4 cup finely chopped fresh coriander

3/4 cup (110 grams) self-raising flour

3/4 cup (125 grams) polenta

90 gram butter, coarsely chopped

1 egg, beaten lightly

1/3 cup (40 grams) coarsely grated cheddar cheese

125 gram canned corn kernels, drained

2 tablespoon milk, approximately

Method

1.In a large saucepan, heat oil; cook onion, capsicum and garlic, stirring, until onion softens. Add chilli and cumin; cook, stirring, until fragrant. Add undrained tomatoes, stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce has thickened slightly. Stir in coriander; season to taste.

2.Meanwhile, preheat oven to 200°C. In a medium bowl, place flour and polenta; rub in butter. Stir in egg, cheese, corn and enough milk to make a soft, sticky dough.

3.Spoon bean mixture into 2-litre (8-cup) ovenproof dish. Drop level tablespoons of corn mixture on top of bean mixture. Bake, uncovered, about 20 minutes or until browned.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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