Individual Pinto and Black Bean Tamale Pies

Name: Individual Pinto and Black Bean Tamale Pies
Yield: makes 8
Ingredients: 2 tablespoons vegetable oil, such as safflower; 2 bunches scallions, trimmed, white and green parts separated and thinly sliced; 4 garlic cloves, minced; Coarse salt and ground pepper; 2 cans (15.5 ounces each) pinto beans, rinsed and drained; 2 cans (15.5 ounces each) black beans, rinsed and drained; 1 can (14.5 ounces) diced tomatoes in juice; 1/2 cup water; 1 tube (16 ounces) prepared plain polenta, sliced into 8 equal rounds and patted dry; 1 packed cup fresh cilantro leaves, coarsely chopped, plus more for garnish (optional); 1/2 teaspoon hot sauce, such as Tabasco; 1 1/2 cups shredded pepper Jack cheese (6 ounces); Salsa, for serving (optional)

December 22, 2011

SECRET INGREDIENT Each of these little pies has a “crust” made from polenta, a whole-grain, low-fat alternative to buttery doughs. This recipe calls for prepared polenta in a vacuum-wrapped tube, sold at most supermarkets; if you can’t find it, follow the recipe on page 134 to make your own, and cut into small rounds (instead of wedges) with a cookie cutter the same size as the baking dishes.

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