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Red dragon pie with aduki bean

Wheat, gluten & nut free

Customer Rating:
5.0 (1 votes)

Posted by: Ruth
On:

Cuisine

British

Time

> 2 hrs

Skill Level

Confident

Serves

2

Courses etc.

Main Courses

You will need

IngredientAdd
110 g red dragon beans (aduki) More products
cold water for soaking
water for boiling
1 tbsp olive oil More products
1 onion, finely chopped More products
2   carrots, cleaned and chopped More products
1 parsnip, peeled, cored and chopped More products
150g cooked white rice More products
2 tbsp Tamari (wheat free/gluten free soy sauce)

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 		More products
2 tbsp tomato puree More products
1 tsp dried mixed herbs More products
350ml red dragon bean stock (from boiling beans)
ground black pepper More products
3   baking potatoes, peeled and chopped

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25g butter (low fat spread or margarine) Available only in our Edinburgh shops More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • WARNING:
  • When using any type of dried pulses in cooking they must be cooked first according to the instructions on the manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present in dried pulses.
  • Preheat oven: 200°C, 400°F, Gas 6.
  • Follow the preparation instructions for the red dragon (aduki) beans on the packet, ensuring that they are soaked thoroughly overnight.
  • The next day cook them according to the packet instructions, for this recipe we let them cook for 50 mins after the initial 10 mins boiling period.
  • Drain the beans and keep the bean stock. Return the beans to the saucepan.
  • In a frying pan heat the oil and gently fry the onion for 5 mins.
  • Add the carrots and parsnips and cook for a further 2 - 3 mins.
  • Add these vegetables to the beans, and add the rice.
  • Mix the Tamari, tomato puree and herbs with 350ml of bean stock (you may need to make it up to this quantity with cold water).
  • Pour this over the bean mixture.
  • Bring the mixture to the boil then simmer for 30 mins, season to taste.
  • You may need to add more liquid to make sure the mixture stays moist.
  • Transfer into a shallow ovenproof dish.
  • While the bean mixture is simmering put the potatoes in a saucepan with water and cook until tender.
  • Mash with the low fat spread, but do not use milk, as the potato should be quite firm.
  • Spread the mashed potatoes over the bean mixture and bake for 35 - 40 mins at the top of the oven until the potato is golden brown and crisp.
  • Serve either on its own or with roasted parsnips and steamed vegetables, for a change pour a rich spicy tomato sauce over it for real comfort food.

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