SPICY BEAN AND BISCUIT POT PIE
 
 
    1 1/2   c            White wine or veg broth
    1       tb           Honey
    2       c            Onion -- chopped
    3       c            Mushrooms -- sliced
    1       c            Red and green bell pepper
                         -seeded and diced
    2       tb           Garlic -- minced
    2       tb           Chilies -- seeded and chopped
                         Or
      1/4   c            Canned chilies -- diced
   12       oz           Canned peeled tomatoes
                         -drained and chopped
      1/3   c            Corn, frozen
    2       c            Canned pinto or adzuki
                         -beans -- drained
    1       c            Canned garbanzo beans
                         -drained
    1 1/2   ts           Cumin
    1       tb           Chili powder, or to taste
    2       tb           Tomato paste
    2       tb           Miso, preferable red
                         Basic Biscuit Crust

    Preheat oven to 300 degrees. Coat an 8- to 10-cup
   casserole dish with vegetable spray.
  
    In a large Dutch oven over medium-high heat, combine
   white wine or vegetable broth and honey; heat to
   simmering. Add onions; cook, stirring, 3 minutes. Add
   mushrooms,peppers, garlic, chilies and tomatoes; cook,
   stirring, 5 minutes. Add corn, beans,cumin and chili
   powder; simmer, uncovered, 5 minuts. Remove from heat.
  
    Pour 1/4 cup cooking liquid into small bowl; stir in
   tomato paste and miso until sdissolved. Return liquid
   mixture to pot and stir until combined. Pour vegetable
   filling into casserole. Top with Basic Biscuit Crust.
    Do not seal edges. Bake 30 mintues. Cover with
   aluminum foil and bake 10 more minutes. Serves 8.