| | Directions | | Preheat the oven to 375°. Heat 2 tsp. of oil in a 10" skillet over medium heat for 1 minuter. Add 2 cloves of the garlic & sauté for 1 minute. Add the red & green peppers & zucchini & sauté, stirring occasionally for 4 minuter or until crisp-tender. Add 3/4 C. of the crushed tomatoes & the salt & pepper. Cook uncovered 3 minutes longer. Place the pinto beans, black beans, chick peas & the remaining oil, garlic & tomatoes in a food processor or blender; puree until smooth-about 30 seconds. Spoon the puree into a lightly greased 9" pie pan, top with the skillet mixture, then spoon the mashed potatoes on top. Bake, uncovered, for 25 minutes or until the potatoes are lightly browned. Sprinkle with paprika if desired. Serves 4. |
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| Ingredients | | - |  | 1 teaspoon olive oil |
| - | | 5 cloves garlic, crushed garlic |
| - | | 1 sweet red pepper, sliced & coarsely chopped (small) |
| - | | 1 green pepper, sliced & coarsely chopped (small) |
| - | | 2 zucchini, thinly sliced (medium) |
| - | | 1 can crushed tomatoes |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon black pepper |
| - | | 1 1/3 cups canned pinto beans, drained & rinsed |
| - | | 1 1/3 cups canned black beans, drained & rinsed |
| - | | 1 1/3 cups canned chick peas, drained & rinsed |
| - | | 3 cups mashed potatoes |
| - | | 1/4 teaspoon paprika (for garnish, optional) |
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