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Potato and dried bean pie

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


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


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.

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