Red beans and olive pie

Vegetarian, Bento, Cuisine, Recipes, Zoé

1 recipe of shortcrust pastry

2 cup of red beans
4 cups of water
1 tsp of miso

1/2 cup of black olives

2 cups of tomato sauce
1 cup of soya milk
1 tbsp of potato starch
1 tsp of chilli pepper powder
1 tsp of paprika
1/2 tsp of nutmeg
salt, pepper.

Cook the red beans with the 4 cups of water and the miso for 40 minutes.
Sieve and crush with a fork.
Roll down the shortcrust pastry and place in a pie pan.
Mix the red beans with the tomato sauce, the soya milk, the potato starch and the spices.
Delay the batter on the shortcrust pastry.
Slice finely the olives and sprinkle them on top.
Bake in a preheaten oven for 40 minutes at 200°C/350°F.
Let it cool down a little and enjoy!

One Response to “Red beans and olive pie”

  1. Red beans and olive pie, tomato and pea pie « Experiments in dessertarian cooking Says:

    […] and olive pie, tomato and pea pie February 18, 2010 — Zoé Dinner -Tomato and pea pie -Red beans and olive pie -Lettuce -Ginger […]


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