This recipe was adapted from one I saw on Pioneer Woman Cooks in 2010.  This makes a hearty and filling lunchtime dish.  I made mine in individual casseroles, but a  9-inch casserole dish would work just as well.

BEAN AND BISCUIT BAKE


FOR THE BEANS:
* 1 tsp. olive oil
* ½ cup onion, chopped
* 1 clove garlic chopped
* ½ cup red bell pepper, chopped
* 1 Tblsp. dark brown sugar
* ½ teaspoons black pepper
* 1 teaspoon dry mustard
* 1 Tblsp. red wine vinegar
* 1 Tblsp. molasses
* ½ cup catsup
* 1 tsp. Worcestershire sauce
* 15 oz. can pinto beans, rinsed and drained
* 15 oz. can cannellini beans, rinsed and drained
* 8 oz. can tomato sauce

  FOR THE BISCUIT TOPPING:
* 1 cup all-purpose flour
* 1-½ tsp. baking powder
* ½ teaspoon salt
* 2 Tblsp. shortening or butter
* ¼ cup plus 2 Tblsp. milk

Preheat oven to 400° F.
Spray 4 individual casserole dishes

In a medium skillet heat oil over medium heat, saute onions, garlic and bell pepper for about 10 minutes until vegetables are soft.

Add brown sugar, black pepper, mustard, vinegar, molasses, catsup, Worcestershire sauce, pinto and cannellini beans, and tomato sauce.  Let simmer while preparing the biscuit topping.

In a medium bowl, combine flour, baking powder, and salt; stir to blend. Cut in shortening/butter until mixture is consistency of coarse meal.  Add milk and stir with a fork until soft dough forms.

Place bean mixture into four casserole dishes.  Divide dough into four parts and in your hands form a biscuit about 2-½ inches x ½ inch thick.  Place on top of bean mixture.

Bake @ 400 degrees F for about 20 minutes until biscuits are golden brown.  Serve immediately.

Yield:  4 servings


According to my DietPower software, each serving is 300 calories.