Friday, 1 August 2014

Flageolet Bean Pie

For this one I followed all the advice on the Good Food website, which said that it was a bit bland and not very moist, so I added the Mexican paste and the tomatoes and made a really lovely pie.

Mexican Flageolet Bean Pie (adapted from Good Food magazine April 2006)
(Serves 4)

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
100g breadcrumbs
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.

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