I love to cook, so this was not time consuming. Especially for a Sunday dinner. I was excited about the listed ingredients, and that I could modify to be vegan/gluten free. I would make this again and enjoyed the inspiration from Eating Well. Thank you!
Bean & Hominy Potpie
This Southwestern-inspired potpie is full of spicy beans, hominy and butternut squash. Tortillas and cheese stand in for the more traditional pastry topping. Serve with a salad of romaine lettuce, avocado and orange segments tossed with a simple vinaigrette.
3 Reviews for Bean & Hominy Potpie
I almost didn't make this, since 1 1/4 hours is usually longer than I like to wait for dinner (I get home at around 7pm). But...since it's Sunday, I thought I would give it a try, and I'm so glad that I did. I followed the recipe to the letter and it came out beautifully. I topped it with freshly diced avocado right before serving and it was just perfect. I have hopes that it will reheat well, and will be good for the coming week's lunches as well.
I'm very impressed and will definitely be making this one again.
Loved the spice combination against the sweet of the butternut squash. The tortilla crunch was nice, too. (I sprayed my tortillas w/Pam and then sprinkled a bit of salt atop. And, WOW, my husband loved it. Next time, I think I'll try dried beans instead of canned.