Smokey Black Bean Pie

Fi1508

2 cups of black beans

2 bay leaves

6 cups water

1 can of tomatoes

1 tbsp of tomato paste

6 cloves of garlic minced

1 onion diced

1 sweet potato diced

½ cup of corn kernals

2 tsp chilli powder

½ tsp cumin

½ tsp cayenne pepper

1 tbsp liquid smoke

1 tsp of chipotle

¼ of a cup of chopped corriander

Pastry sheet

Soak the black beans overnight. Rinse thoroughly picking out any stones or weird ones. Put onto the stove with the water and bay leaves, bring to a simmer and leave for an hour, skimming off any foam that comes to the top. Once they are cooked, drain.

In a heavy bottom pan, fry up onions, garlic and sweet potato for about 10 minutes until the sweet potato starts to soften.

Add the rest of the ingredients and simmer until the flavours are mixed about 10 minutes.

Transfer half of the bean mixture into a food processor and pulse.

Spread into a 9" pastry lined pie pan.

Cook for about 40 minutes.

Page footer