Red Bean Shepherd's Pie
|Round red potatoes||1 Pound (Small Size)|
|Cooking oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Cracked black pepper||1⁄4 Teaspoon|
|Canned garbanzo beans||15 Ounce, drained, rinsed (1 Can)|
|Canned red beans||15 Ounce, drained, rinsed (1 Can, Small Size Beans)|
|Frozen peas||1 Cup (16 tbs)|
|Chopped green sweet pepper||1 Cup (16 tbs)|
|Condensed cream of potato soup||10 3⁄4 Ounce|
|Skim milk||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Shredded reduced fat monterey jack cheese||1⁄2 Cup (8 tbs)|
1. Scrub potatoes and thinly slice. Cook, covered, in enough boiling water to cover for 4 to 5 minutes or till nearly tender; drain. Run cold water over potatoes in colander. Drain and set aside.
2. In a large saucepan heat oil. Add onion, celery, garlic, and black pepper; cook about 5 minutes or till vegetables are tender. Mash 1/2 cup of the garbanzo beans; add to vegetable mixture along with the remaining garbanzo beans, red beans, peas, sweet pepper, soup, milk, cumin, and coriander. Gently stir to combine.
3. In a greased 2-quart casserole, place a single layer of potato slices. Spoon bean mixture on top and cover with remaining potato slices in layers, overlapping if necessary. Bake, covered, in 350° oven for 35 minutes. Uncover and sprinkle with cheese. Bake about 10 minutes more or till cheese melts.