| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Main dish |
1 |
14" pizza |
INGREDIENTS
| 2 |
c |
Cooked Idaho Pinto Beans divided |
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped onion, divided |
| 8 |
oz |
Tomato sauce |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Frozen bread dough; thawed |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
lb |
Grated Monterey Jack |
|
|
Red pepper flakes to taste |
|
|
Guacamole; (recipe below) |
INSTRUCTIONS
To make this pizza meatless, omit the beef and increase the beans
to 3 cups, mashing 2 cups.
Mash 1 cup of the beans; set aside remaining cup. Brown beef with 1/2
cup onion in large skillet. Stir in mashed beans, tomato sauce,
chili powder, cumin and salt. Simmer 10 minutes. Pat or roll dough
to cover bottom of greased 14-inch pizza pan. Spread with bean-beef
mixture. Top with remaining onion, green pepper, reserved whole beans
and cheese. Sprinkle with red pepper flakes. Bake in pre-heated
400-degree F oven for 15 minutes or until crust is
browned.
Cut into wedges. Top each serving with a dollop of guacamole.
Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1
tablespoon lemon juice. Add liquid red pepper sauce and salt to
taste. Stir in 1/4 cup chopped tomatoes. Cover with plastic and chill
until ready to serve.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
<Electronic format by Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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