Mexican Flageolet Bean Pie (adapted from Good Food magazine April 2006)
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
3 x 400g cans flageolet beans, drained and rinsed
1-2 tsp chipotle paste
5 tbsp crème fraîche
2 tbsp fresh or 2 tsp dried oregano
2 tomatoes, sliced
50g vegetarian cheddar cheese, grated
Preheat the oven to 200C.
Heat the oil in a frying pan and gently fry the onion for about 5 mins until softened. Stir in the garlic and cook for another min. Add the beans and chipotle paste and cook for 1-2 mins. Add the crème fraîche and oregano. Season well, then cook until heated through.
Mix the breadcrumbs and cheese together. Pour the bean mix into a baking dish and top with the tomatoes, scatter with the breadcrumbs and bake for 25-30 mins or until golden brown. Serve with salad.