Black-eyed Bean Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 1 | Servings |
INGREDIENTS
| 200 | g | Black eyed beans |
| 1 | Bay leaf | |
| 1 | Onion | |
| 2 | Carrots | |
| 1 | Stick celery | |
| 400 | g | Boiled potatoes |
| 1 | Clove garlic | |
| 1 | T | Oil |
| 250 | Veg stock/water | |
| 2 | T | Tomato puree |
| 1 | t | Marmite |
| 1 | t | Mixed herbs |
INSTRUCTIONS
Wash beans and soak overnight. Cook with bay leaf until tender (about 20 to 35 mins). Chop vegetables press the garlic and cook gently together in the oil until just beginning to soften. Add pure drained beans and herbs and mix well together. Place bean mixture in a greased pie-dish and cover with boiled potatoes thinly sliced and dot with margarine. Bake at 400øF/200øC/Gas Mark 6 for 30 mins. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 0mg
Sodium: 219.4mg
Potassium: 2548.3mg
Carbohydrates: 99.3g
Fiber: 16.3g
Sugar: 17g
Protein: 11.5g