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1 Pound lean ground pork or beef or 50/50 combination
1/4 Teaspoon ground nutmeg
2 Cloves garlic, minced
1/4 Teaspoon freshly ground black pepper
1 Onion, finely chopped
1 Pinch cloves
1 Teaspoon salt
1 Cup chicken stock
1 Teaspoon crumbled sage
1-1/2 Cup cooked red kidney beans mash
1/2 Teaspoon ground allspice
Double-crust pastry

Stir-cook ground meat and onion until meat is no longer pink
Drain fat and return meat to the pan, add spices and stock
Stir in mashed beans and simmer until liquid is just evaporated, about 15 minutes
Cool filling about 30 minutes
Add to bottom pie crust and cover with pie crust top
Bake in oven at 350F until top crust is brown
Serve hot or allow to cool
Refrigerate cooled mixture up to 3 days, or freeze cooled portions up to 3 months

Food exchange 1/8 recipe - 292 calories, 1 1/2 starch, 2 protein, 1 fat choice
12 grams total fat, 3 grams saturated fat, 18 mg cholesterol, 16 grams protein
28 grams carbohydrate, 454 mg sodium, 517 mg potassium, high fibre

Courtesy Full of Beans by Violet Currie & Kay Spicer

Serves 8