Potato and dried bean pie

Recipe from: 5/23/1996 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 200
    ml
    uncooked dried beans
  • 2
    medium-sized carrots, cut into pieces
  • 1
    small turnip, diced
  • 150
    g
    cabbage, shredded
  • 125
    g
    green beans, cut into pieces
  • oil
  • 1
    onion, finely chopped
  • 2
    tomatoes, skinned and finely chopped
  • salt and freshly ground black pepper
  • 250
    ml
    chicken stock
  • 6
    medium-sized potatoes, boiled and sliced
  • 20
    ml
    margarine
  • 125
    ml
    Cheddar cheese, grated (optional)
  • 5
    ml
    thyme
 

Method

30-40 min
 
Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Boil the beans in enough water until tender, season with salt when soft and drain. Sauté the carrots, turnip, cabbage and green beans in oil until tender 'but still firm. Add the onions and sauté until soft and translucent. Add the tomato and dried beans. Season with salt and black pepper to taste and spoon into the prepared dish. Pour over the chicken stock. Cover with potato slices and dot with margarine. Sprinkle with grated cheese and thyme. Bake uncovered for 30-40 minutes or until golden brown. Serves 6-8.
 

Read more on: pulses  |  bake
 

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