Beans And Franks Pot Pie
Source of Recipe
WW Message Boards
List of Ingredients
1 tablespoon vegetable oil
1 large onion -- chopped
6 cups baked beans -- two 28oz cans
6 fat free turkey franks -- cut 1/2" chunks
2 teaspoons mustard
=== CORNMEAL BISCUIT TOPPING ===
1 1/2 cups unbleached flour
1/2 cup yellow cornmeal
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons light butter -- cut 1/4" pieces
3/4 cup buttermilk
Recipe
In 4-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Stir in beans, dogs, mustard and salt and pepper to taste. Reduce heat to low and cook, stirring occasionally, while you prepare topping.
Preheat oven to 400 degrees. In medium bowl, mix flour, cornmeal, sugar, baking powder and baking soda. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Make well in dry ingredients. Add buttermilk all at once. Stir just until mixture is blended and dough pulls together. Let dough sit 2 minutes.
Dust dough with flour and transfer to floured work surface. Knead 4 or 5 times, then pat into circle as large as the top of Dutch oven. Using sharp knife, cut dough into 2-inch squares. Place dough squares over hot beans.
Bake until topping is lightly golden, about 20 minutes. Let cool at least 10 minutes before serving.
This recipe yields 10 servings. WW Points estimated at 6.
Per Serving (excluding unknown items): 303 Calories; 5g Fat (13.1% calories from fat); 14g Protein; 57g Carbohydrate; 8g Dietary Fiber; 18mg Cholesterol; 1119mg Sodium
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