Black Bean Potato Pie

This is a free-style dish. It's great for cleaning out the refrigerator.

2 T olive oil
1 onion, 1/4" dice
1 2-oz link sausage (optional), see note 1
1 black bean burger
1/2 green or red bell pepper, 1/4" dice
1 small can corn, drained
3 large garlic cloves, minced
salt, pepper, chili powder, paprika, clove, and oregano
2 medium potatoes, peeled 1/4" slices or julienne
2 T flour
1 c chicken stock, see note 2
1/4 lb Swiss, cheddar, or gruyere cheese, grated
1 c milk

Note 1. You can skip the sausage and substitute one more black bean burger. You can use just about any sausage you want: Italian, chorizo, pork, etc.

Note 2. Use a robust chicken stock (make your own). You can substitute a hearty vegetable stock for the chicken stock.

Heat the oven to 350°F.

Heat the oil in a large skillet on medium high heat. Spread the onions in the skillet. Fry for about two minutes, then turn. Continue frying the onions, turning every couple of minutes until they are well-browned. Remove the onions to a plate and set aside.

If necessary, add a little oil to the skillet. Remove the sausage from its casing and crumble in the skillet. Break up the black bean burger into the skillet. Brown the sausage the the burger pieces, turning frequently. When the mixture is browned, add bell pepper, and fry until the pepper is brightly colored and limp. Lower the heat to medium low.

Add the corn and garlic to the sausage mixture, and season to taste. Stir in the cooked onions, and remove the mixture from the heat. Set aside.

Butter a large covered casserole. Layer half the potatoes in the bottom of the casserole. Lightly salt the potatoes, and sprinkle with 1 T flour. Spread 1/2 the bean-sausage mixture over the potatoes, and top with 1/2 of the grated cheese. Repeat the layers.

Pour the chicken broth over the casserole. Pour enough milk to bring the liquid up to about 2/3 the side of the casserole dish.

Bake covered for 30 minutes. Remove the casserole lid, and continue baking for another 25 - 30 minutes. Let stand for 5 minutes or so before serving.