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.
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.