Beans and Franks Pot Pie Recipe

Beans and Franks Pot Pie

Serves 10

Here’s one for the kids, and, since the filling is made from convenience products, you can put it together in no time. This makes a great casual Friday night dinner.

1 Tbs. vegetable oil
1 large onion, chopped (1 ½ cups)
6 cups vegetarian baked beans (2 28-oz. cans)
6 tofu hot dogs, cut into ½-inch chunks
2 tsp. mustard

Cornmeal biscuit topping

1 ½ cups unbleached all-purpose flour
½ cup fine yellow cornmeal
1 ½ Tbs. sugar
1 ½ tsp. baking powder
½ tsp. baking soda
4 Tbs. cold unsalted butter, cut into ¼-inch pieces
¾ cup buttermilk

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, tofu dogs, mustard and salt and pepper to taste. Reduce heat to low and cook, stirring occasionally, while you prepare topping.
Preheat oven to 400ûF. 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.