2 cups cooked Casserole Premium Quality Pinto Beans
1 lb ground beef
½ cup chopped celery
½ cup medium onion chopped
½ chopped green pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon paprika
1 (6-oz.) can tomato paste
Biscuit Topping

Biscuit Topping:
1-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup shortening
½ cup buttermilk or milk
1 cup reserved bean mixture

Cooking Instructions

Prepare pinto beans and black-eyed peas. In a large skillet, brown ground beef until no longer pint. Spoon off all but about 1 tablespoon fat. Push beef to one side. Sauté celery, onion, green pepper, and garlic until onion is softened. Stir onion mixture into beef. Add salt and paprika. Drain pinto beans, reserving liquid. Add drained beans to beef mixture; mix. Measure reserved bean liquid. Add water to measure 1-1/2 cups. In a small bowl, combine tomato paste and bean liquid mixture. Stir into bean mixture. Remove 1 cup of bean mixture and reserve. Bring remaining bean mixture to a boil. Reduce heat and keep warm. Preheat oven to 350ºF (175ºC). Prepare Biscuit Topping. Pour hot bean mixture into a 2-quart casserole. Place biscuits on top of bean mixture. Bake uncovered 45 to 50 minutes until biscuits are golden brown. Makes 4 to 6 servings.

Biscuit Topping:

Sift flour, baking powder and salt into a small bowl. Cut in shortening with a pastry blender or 2 knives until dough resembles cornmeal. Stir in buttermilk or milk until just blended. Turn out onto a floured surface and knead lightly 10 times. Roll out to a 12” x 8” rectangle. Spread reserved bean mixture on biscuit dough to within ½ inch of edge. Roll up dough, starting from long side. Cut into 1-inch slices.

by Janine Collinear, Little Rock, Arkansas

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