|Cooked black beans/3/4 cup dried black beans||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Black pepper||3⁄4 Teaspoon|
|All purpose potatoes||1 Pound, peeled, boiled and mashed|
|Shredded part skim mozzarella||1⁄2 Cup (8 tbs)|
|Non fat sour cream||2 Tablespoon|
|Butter||1 Tablespoon, softened|
1. In a medium-size saucepan stir together the beans, tomato sauce and paste, onion, oregano, 1/4 cup of water, 1/4 teaspoon of salt, and pepper to taste, and bring to a boil over medium heat. Reduce the heat, cover and simmer 20 minutes, or until the liquid is thickened and the onions are translucent. Spread the mixture in a shallow 1 '/2-quart casserole and set aside to cool.
2. Preheat the oven to 350°.
3. Place the mashed potatoes in a large bowl. Add the mozzarella, sour cream, butter, the remaining 1/2 teaspoon of salt and pepper to taste, and beat until well blended. Spread the potato mixture evenly over the beans. Score the potato topping with a fork and bake the pie 45 minutes, or until the topping is bubbly and golden.