November is Panama’s month. Since there are so many patriotic days of celebration in Panama this month, I wanted to spend more than one post talking about it and making more than one bake.
Part 2 accompanying dish inspiration: I admit, I probably should have made the Sancocho (Chicken Soup- Panama’s national dish); however, since my husband and I are primarily vegetarians, more specifically, flexitarians (REALLY? Good grief, Charlie Brown!! How many more diets with a name ending in “-arian” are there going to be?), we “couldn’t” have another weekend meal with meat. I know that sounds weird to some people, but we felt we needed a break from a carnivorous plate (our tummies weren’t too happy with us). I had to look long and hard to find SOMETHING vegetarian (and not fried either… not part of our typical diet) because Panamanians eat a lot of meat, loads of fish (remember the canal that connects the Atlantic with the Pacific?). Some popular dishes are Ceviche (chopped raw fish cured in citrus juices) and Patacones (fried green plantains)… not meat or fish, of course, but since we eat mostly fresh and raw fruits and veggies… fried anything did not appeal to us (nor our tummies). In my search, I located the above pictured Black Bean Tortilla Pie; the recipe came from a website of Panamanian dishes. Granted it’s not chock full of veggies, but it worked for us.
Pie bake with a twist… The Black Bean Tortilla Pie was an interesting dish to make. I’ve made many savory pies in the past with homemade pie crust, but the addition of tortillas took the idea of a yummy indulgent savory pie over the top. The extra “breadiness” from the tortillas between rich layers of beans, spices, and cheese only enhanced the dish. I used a very basic recipe that included ingredients like “salsa” and “pie crusts” with no explanation. So, this became an additional bake because I made pie crusts from scratch (my recipes for the salsa, guacamole, and pie crusts are below). I could have made the tortillas from scratch since I have many times, but I happened to have some store-bought whole wheat ones in the freezer, so I went with those instead. I think the tortillas are a baking post in themselves; I will include them in another post with another country.
Black Bean Pie basics… The basic Black Bean Pie recipe includes onion, peppers, black beans, salsa, tortillas, cheese, pie crusts, and chili powder (typical Mexican food ingredients, right?). The recipe used came from CZBratz entitled Panamanian Black Bean Pie (recipe linked).
Let’s start with the pie crusts. You can certainly purchase them premade in the grocery store, but I prefer making them from scratch… less ingredients, generally healthier, no chemicals (at least less) or preservatives, and flakier.
My philosophy on pre-made ingredients: If you know how to make basic items from scratch like salsa, pie crusts, tortillas, and even blended spices that only require mixing what you already have, you can make most anything at anytime without having to make a special trip to the grocery store… it’s healthier and cheaper in the long run. Years ago, I realized that if I didn’t have an ingredient for a dish I wanted to make, I could simply look online for a recipe on how to make it. I make my own blended seasonings like Taco, Ranch, Montreal Steak, etc… remember the Berbere spice blend I made for the Ethiopian dishes because I couldn’t find it locally? If you are open to making elements of a dish yourself, you can make most anything. I HIGHLY encourage you to keep this in mind when you cook or bake… don’t go to the store, see if you have all the necessary ingredients to make it yourself. By making your own, you’d be surprised how much better a dish tastes. You’re also consuming less preservatives and you learn SO much about cooking because you have a true understanding of what’s in the food and ingredients you consume.
Alright, alright, alright… enough jibber jabber, I know!!
Pie Crusts: My go-to, fail-safe, savory pie crust recipe comes from an old Better Homes and Gardens cookbook that says “new” cookbook, (HA! It’s only 20+ years old). Here’s the online version to the recipe Pastry for Double Crust Pie. By the way, for some interesting science behind pie crusts, check out this cool website on “The Science of Pie: 7 Pie Crust Myths That Need to Go Away.”
Pea size…
Water added in… just enough to bind it all together…
One pastry disk rolled out… notice those streaks!
The first disk rolled and placed into the pie plate… still streaks! I just added a simple crimp to the edge… check out this website (15 Pretty Ways to Finish Pie Crust Edges)…
Ok, now for the filling…
Onions and peppers (I prefer red or anything other than green- for me green is just too bitter… personal preference!)
Onions and peppers sautéeing
Let’s make the salsa to add to the skillet with the onions and peppers…
Combine all above 6 ingredients in a food processor: 1- tbsp of cumin, 1 tbsp of cilantro (fresh or dried depending on flavor preference), 2 cloves of garlic, 1-can drained diced tomatoes, 1-can drained fire roasted diced tomatoes with green chiles and salt to taste… that’s it. In the summer, fresh tomatoes… in the winter, canned tomatoes work fine.
All of the mixture ingredients are now cooking in the skillet…
Construction time!!
This is the last layer… finishing with cheese BEFORE adding the last pie crust…
Voilà! And done… egg wash on top… I used the same egg wash that was left over from the Pan Micha bread…
Pie baked… top crust isn’t quite as pretty… a little broken up… oh, well… it’s rustic 😊)
Notice the layers… pie crust, bean mixture, cheese, tortilla, and repeat…
Another view…
Lastly… BONUS!! Quick and easy guacamole with TIPS!!
Use a knife to cut cross and length wise with the avocado still intact in its skin…
3 small avocados, 1 Roma tomato diced, 1 Cutie juiced with hands, salt to taste… that’s it!!
One more tip…
Final comments on the accompanying dish… The Panamanian Black Bean Pie was a nice surprise. The recipe included familiar Mexican ingredients, but the kicker? …the tortillas layered in a pie. Who would’ve thought!?!? The flavors melded well together and the pie was not too wet or dry. We topped the pie with homemade salsa and guacamole as well as Greek Yogurt (in place of sour cream). There was enough salsa and guacamole to eat as sides with chips (I recommend sweet potato tortilla chips… yummy!!) By the way, what a good way to eat those veggies with the salsa and guacamole!
Final thoughts on Panama… Although Panama has had its struggles with other countries due to colonization and its geographical location connecting two oceans. What I find enriching is that while Panama has maintained the culture of its indigenous people, it has welcomed, with open arms, influences of the many people from other countries who live or have lived in the country. Panama has, in a sense, taken on a new culture by blending its cuisine with the flavors of others and creating a new take on Panamanian cuisine that is STILL unique to them. Pan Micha is Panamanian (using simpler ingredients, i.e. white flour only), even though France brought the idea. Black Bean Pie is not just any savory pie; the addition of tortillas makes is Panamanian. I think Panama has proven to be a bridge to the world; it has not only made travel easier, but it has connected cultures through its own take on blended cuisine.
There will NOT be a bake this coming weekend. So very sorry! I will be out-of-pocket; however, with Thanksgiving around the corner, the following weekend will be a very special, very personal bake that will include old family photos (I hope) and a personal story. I look forward to sharing a bit more about me and those who have influenced me as a baker. Please stay tuned!!
Thanks for reading! Please leave a comment, like, or consider following my blog as I continue to move through the world and learn more about cuisine and culture. More to come soon!