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Need to feed unexpected visitors on a Lenten Friday? Royal Bean Pie Crowned with Mashed Potatoes will ensure that your guests eat like kings.
This recipe is quick and delicious. It takes about half an hour to prepare from start to finish. You can make it with whatever ingredients you have on hand. You might substitute mushrooms for Brussel sprouts, for instance, use peppers or celery in place of carrots, add the remnants of a bag of frozen veggies, etc. Be free and creative and as long as you follow the basic idea, the result will be tasty.
Ingredients (serves 4-6)
Sauté the garlic, onions, carrots, and sprouts in a saucepan until tender. Drain the beans and add to the saucepan along with 2 cups of vegetable broth. You can add a little more broth if needed until it barely tops the beans and other ingredients. The important thing is that you want the beans to cook, but you don’t want the mixture to be overly liquidy. Add a pinch of salt, a dash of pepper, and about half a teaspoon of herbs. Bring the beans to a boil and add half a teaspoon of herbs (e.g.., oregano, thyme, rosemary), along with two sprigs of parsley, chopped. Cover pan and let simmer for 15 minutes, until beans are tender.
Drain potatoes and mash them with a potato masher. Add 1 tablespoon of butter, 1/3 cup of milk, and a pinch of salt. Wisk the potatoes with a fork until smooth. Add a tiny bit more milk if needed – but don’t let the mashed potatoes become soupy.
Once the beans are done, ladle them into an 8” x 8’ baking dish, or medium-sized casserole dish. You can spoon out any excess liquid if necessary and refrigerate to use for soup later. Top the beans with a layer of mashed potatoes. Sprinkle with breadcrumbs and generously with parmesan cheese. Place under the broiler until a golden-brown crust begins to form on top. Remove from oven and garnish with leaves of remaining parsley. Serve with tossed salad.
aleteia.org
This recipe is quick and delicious. It takes about half an hour to prepare from start to finish. You can make it with whatever ingredients you have on hand. You might substitute mushrooms for Brussel sprouts, for instance, use peppers or celery in place of carrots, add the remnants of a bag of frozen veggies, etc. Be free and creative and as long as you follow the basic idea, the result will be tasty.
Ingredients (serves 4-6)
- 2 15 oz cans of navy beans (or kidney beans, black beans, etc.)
- 2 large potatoes (about 2 lbs. worth)
- 1 medium onion
- 3 cloves garlic
- 6-7 Brussels sprouts
- 2 carrots
- 2 cups of vegetable broth (or water in a pinch)
- 1/3 cup milk
- 3 tablespoons olive oil
- 1 tablespoon butter
- salt, pepper, herbs (rosemary, thyme, oregano)
- breadcrumbs and grated parmesan cheese
Sauté the garlic, onions, carrots, and sprouts in a saucepan until tender. Drain the beans and add to the saucepan along with 2 cups of vegetable broth. You can add a little more broth if needed until it barely tops the beans and other ingredients. The important thing is that you want the beans to cook, but you don’t want the mixture to be overly liquidy. Add a pinch of salt, a dash of pepper, and about half a teaspoon of herbs. Bring the beans to a boil and add half a teaspoon of herbs (e.g.., oregano, thyme, rosemary), along with two sprigs of parsley, chopped. Cover pan and let simmer for 15 minutes, until beans are tender.
Drain potatoes and mash them with a potato masher. Add 1 tablespoon of butter, 1/3 cup of milk, and a pinch of salt. Wisk the potatoes with a fork until smooth. Add a tiny bit more milk if needed – but don’t let the mashed potatoes become soupy.
Once the beans are done, ladle them into an 8” x 8’ baking dish, or medium-sized casserole dish. You can spoon out any excess liquid if necessary and refrigerate to use for soup later. Top the beans with a layer of mashed potatoes. Sprinkle with breadcrumbs and generously with parmesan cheese. Place under the broiler until a golden-brown crust begins to form on top. Remove from oven and garnish with leaves of remaining parsley. Serve with tossed salad.
This meatless meal is fit for a king or any surprise guest
Need to feed unexpected visitors on a Lenten Friday? Royal Bean Pie Crowned with Potatoes will ensure that your guests eat like kings.
aleteia.org
