5 Garlic cloves — crushed
1 Red bell pepper — chopped
1 Green bell pepper —
Chopped
2 md Zucchini — thinly sliced
1 c Canned tomatoes — crushed
1/2 ts Salt
1/8 ts Pepper
1 1/3 c Pinto beans, cooked —
Drained
1 1/3 c Black beans, cooked —
Drained
1 1/3 c Chickpeas, cooked —
Drained
3 c Mashed potatoes
1/4 ts Paprika
Preheat the Oven to 375 degreesF. Saute 2 cloves garlic for 1 min. Add the
red and green peppers, and zuccini and saute, stirring occasionally for 4
minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and
black pepper, and cook uncovered three minutes longer. Place the Pinto
beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food
processor, and puree until smooth. Spoon the puree into a lightly greased
9″ pie plan. Top with the skillet mixture. Then spood the mashed potatoes
on top. Bake uncovered for 25 minutes, or until the potatoes are lightly
browned. Sprinkle with paprika if desired.
Yields
4 Servings
