Southwest Biscuits and Gravy
Sometimes I like to get creative. This recipe originally was going to be a soup, then it changed to a Southwest Chicken Pot Pie, and then, in the middle of the recipe, I decided it would be cool to change it to biscuits and gravy. That’s pretty typical Liz cooking (and, honestly, I love it that way).
The “gravy” itself starts off watery at first (because, well, it was originally a soup) – you can keep it that way for a great soup. This is also easily transferrable to a “southwest chicken pot pie” with the addition of shredded chicken. Just use ½ the vegetable stock and reserve ½ the beans for after you blend for added texture. Instead of cooking on the stovetop, bake in the oven with the cornbread dough layered on top!
Regardless of how you make it, this recipe makes a LOT of food, and is very versatile to suit different tastes on different days, so you can eat it multiple days in a row!
Southwest Biscuits and Gravy
For the “gravy:”
4 cans black beans, drained and rinsed
1 can vegetarian refried beans
1 carton vegetable broth
1T taco seasoning of choice
1 1/2c diced sweet peppers
1/3c apple cider vinegar
1/4c honey
Place black beans, vegetable broth, taco seasoning, sweet peppers, vinegar, and honey into InstaPot, and cook using the “soup” settings (you can also use the stovetop, just cook for 45 minutes on a low boil).
When cooked, transfer to blender (or bowl, if using an immersion blender), and blend until puree is formed.
Place blended soup into a pot, and cook on stovetop at a low boil until reduced by 25-50% (depending on how thick you want the batter).
Add in refried beans and stir until incorporated. Mixture should be substantially thicker.
For the cornbread:
1 package Gluten Free Cornbread Mix (I used Pamela’s)
1/3c grapeseed oil
1/4c honey
2 eggs
Mix ingredients together. Batter will be thick (like biscuit batter) – roll out to desired thickness (usually 1-1 ½ inches), and cut using biscuit cutter. Bake in oven for 12-15 minutes at 350 degrees.
To serve, split warm biscuits in half and smother in gravy. Garnish with Dairy Free Sour Cream and Pico de Gallo!
