Beans and Franks Pot Pie

Beans and Franks Pot Pie Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

The Beans and Franks Pot Pie is a delightful twist on traditional pot pie recipes, incorporating the heartiness of baked beans and the classic taste of hot dogs, all topped with a savory cornmeal biscuit crust. This dish is perfect for those seeking comfort food with a unique flavor profile. It's a versatile recipe that can be enjoyed at any meal, offering a satisfying blend of textures and tastes that cater to both adults and children alike.

History

The concept of combining beans and franks dates back to early American cuisine, where simple, hearty meals were a staple. The pot pie, with its origins in the British meat pie, was adapted by early American settlers who incorporated available ingredients to create filling, economical meals. The Beans and Franks Pot Pie is a modern take on these traditions, combining the simplicity and comfort of both dishes into one.

Ingredients

1 tbsp vegetable oil
1 large onion, chopped (1.5 cups)
6 cups vegetarian baked beans (2 x 28 oz (794 g) cans)
6 tofu hot dogs, cut into 0.5 inch chunks
2 tsp mustard

Cornmeal biscuit topping

1.5 cups unbleached all-purpose flour
0.5 cup fine yellow cornmeal
1.5 tbsp sugar
1.5 tsp baking powder
0.5 tsp baking soda
4 tbsp cold unsalted butter, cut into 0.25 inch pieces
0.75 cup buttermilk

How to prepare

In a 4 qt (3.78 liter) 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 the topping.
Preheat the oven to 400°F (204°C).
In a medium bowl, mix flour, cornmeal, sugar, baking powder, and baking soda.
Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
Make a well in the dry ingredients.
Add buttermilk all at once.
Stir just until the mixture is blended and the dough pulls together.
Let the dough sit for 2 minutes.
Dust the dough with flour and transfer it to a floured work surface.
Knead it 4 or 5 times, then pat it into a circle as large as the top of the Dutch oven.
Using a sharp knife, cut the dough into 2-inch squares.
Place the dough squares over the hot beans.
Bake until the topping is lightly golden, about 20 minutes.
Let it cool for at least 10 minutes before serving.

Variations

For a vegetarian version, substitute the hot dogs with vegetarian sausages. Adding a layer of mashed potatoes beneath the biscuit topping can transform this dish into a more substantial meal. For a spicier kick, mix in some chopped jalapeños or a dash of chili powder.

Cooking Tips & Tricks

For the best flavor, sauté the onions until they are caramelized, as this adds a depth of flavor to the dish. When preparing the biscuit topping, ensure the butter is cold to achieve a flaky texture. Additionally, do not overwork the dough to keep the biscuits tender. For a smokier flavor, consider using smoked hot dogs or adding a dash of smoked paprika to the beans.

Serving Suggestions

Serve the Beans and Franks Pot Pie with a side of steamed green beans or a crisp green salad to add freshness and balance to the meal. A dollop of sour cream or a sprinkle of shredded cheese on top can also enhance the flavors.

Cooking Techniques

The key techniques in this recipe include sautéing the onions to bring out their sweetness, properly mixing and handling the biscuit dough to ensure a tender topping, and baking the pot pie to golden perfection. Each step contributes to the overall texture and flavor of the dish.

Ingredient Substitutions

For a healthier version, whole wheat flour can replace all-purpose flour in the biscuit topping. Greek yogurt can be used in place of buttermilk for a tangier, lower-fat option. Vegan butter and plant-based hot dogs can be used for a vegan-friendly dish.

Make Ahead Tips

The bean and franks mixture can be prepared a day in advance and stored in the refrigerator. The biscuit dough can also be made ahead and kept chilled until ready to bake. Assembling and baking the pot pie just before serving ensures the best texture and flavor.

Presentation Ideas

Serve the pot pie directly from the oven in the Dutch oven or casserole dish for a rustic, homey presentation. Garnish with fresh parsley or chives for a pop of color and freshness.

Pairing Recommendations

A light, crisp lager or a glass of chilled white wine complements the savory flavors of the Beans and Franks Pot Pie. For a non-alcoholic option, a sparkling lemonade or iced tea would be refreshing.

Storage and Reheating Instructions

Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. The biscuit topping is best enjoyed fresh and may soften upon storage.

Nutrition Information

Calories per serving

A single serving of Beans and Franks Pot Pie contains approximately 350 calories, making it a hearty option that can fit into a balanced diet, especially when served with a side of vegetables.

Carbohydrates

This dish provides a good source of carbohydrates, primarily from the beans and the all-purpose flour used in the biscuit topping. A single serving contains approximately 45 grams of carbohydrates, making it a substantial energy source. The beans also contribute dietary fiber, which is beneficial for digestive health.

Fats

The Beans and Franks Pot Pie contains moderate amounts of fat, primarily from the unsalted butter in the biscuit topping and the vegetable oil used for sautéing. Each serving contains about 15 grams of fat, of which 7 grams are saturated fats. Choosing leaner hot dogs can help reduce the overall fat content.

Proteins

Proteins in this dish come from the hot dogs and the baked beans. Each serving provides approximately 12 grams of protein, making it a satisfying option for maintaining muscle health and overall body function.

Vitamins and minerals

This pot pie is a good source of several vitamins and minerals, including Vitamin C from the onions, iron and calcium from the beans, and various B vitamins from the flour and cornmeal. These nutrients play vital roles in energy production, bone health, and immune function.

Alergens

Common allergens in this recipe include gluten (from the flour) and dairy (from the butter). Individuals with sensitivities to these ingredients should consider appropriate substitutions.

Summary

Overall, the Beans and Franks Pot Pie is a balanced dish, offering carbohydrates for energy, proteins for muscle maintenance, and a variety of vitamins and minerals for overall health. It is moderately high in fats and calories, so portion control is advised for those monitoring their intake.

Summary

The Beans and Franks Pot Pie is a comforting, hearty dish that combines the simplicity of baked beans and hot dogs with the homemade touch of a cornmeal biscuit topping. It's a versatile recipe that can be adapted to suit various dietary needs and preferences, making it a perfect addition to any meal rotation. With its rich history and nutritional benefits, this pot pie is sure to become a family favorite.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a hot summer day, and I was visiting my dear friend Margaret in her quaint little kitchen. As we sipped on iced tea and chatted about our lives, Margaret suddenly got up and rummaged through her pantry.

"I have the perfect recipe to share with you today," she exclaimed, pulling out a can of beans and a pack of franks. "It's a Beans and Franks Pot Pie that my mother used to make for us when we were kids. It's a simple and hearty dish that is sure to satisfy your taste buds."

I watched in awe as Margaret began to prepare the dish, chopping up the franks and mixing them with the beans in a creamy sauce. She then poured the mixture into a pie crust and topped it off with a layer of flaky pastry. The aroma that filled the kitchen as the pie baked in the oven was simply divine.

As Margaret served me a slice of the piping hot pot pie, I took a hesitant bite, unsure of what to expect. But as soon as the flavors exploded in my mouth, I knew that I had stumbled upon a culinary gem. The combination of savory franks, tender beans, and buttery pastry was unlike anything I had ever tasted before.

From that day on, Beans and Franks Pot Pie became a staple in my own kitchen. I would often prepare it for my family on lazy Sunday afternoons, or bring it to potlucks and gatherings with friends. It never failed to impress, and I would always share the recipe with anyone who asked.

Over the years, I have added my own twist to the recipe, experimenting with different types of beans and seasonings. Sometimes I would throw in some veggies or cheese to make it even more decadent. But no matter how I tweaked the dish, the essence of Margaret's original recipe remained intact.

As I grew older, I realized that this simple Beans and Franks Pot Pie held a special place in my heart. It was a reminder of the cherished memories I shared with Margaret in her cozy kitchen, and of the love and care that went into preparing a home-cooked meal.

Now, as I pass down this recipe to my grandchildren, I hope that they too will find joy and comfort in creating this dish. May they remember the story of how their grandmother learned to make Beans and Franks Pot Pie, and may they continue to share it with their loved ones for generations to come.

In the end, it's not just about the food itself, but about the memories and traditions that we create around it. And for me, Beans and Franks Pot Pie will always be a symbol of friendship, love, and the simple pleasures of good home cooking.