| Black-Eyed Bean Pie
Categories: Tomato, Garlic, Potato, Onion, Carrot, Bean, Celery, Vegetarian, Vegetables
200 g Black eyed peas
1 Bay leaf
1 medium onion
2 Carrots
1 Stick celery
400 g Boiled potatoes
1 Clove garlic
1 tablespoon of oil
250 ml Veg stock/water
2 tablespoons of tomato puree
1 teaspoon of Marmite
1 teaspoon of mixed herbs |
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Wash the 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 puree 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 400ºF. /200ºC/Gas Mark 6 for 30 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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