Hearty Bean Pie

After the bean casserole going down so well, I thought I'd give another bean recipe a go - still simmering the kidney beans for about an hour (15 mins of it boiling).  For 4-6 servings:

2 medium onions, chopped finely
2-3 garlic cloves, crushed or chopped
1 tablespoon oil
100g mushrooms (I used carrots instead), sliced
1 tsp sugar (forgot, didn't matter)
1/2 teaspoon each of: salt, marjoram, thyme
black pepper
1 tablespoon flour
1 cup water
2 tablespoons sour cream (optional, I didn't have any)
about 2 cups cooked beans or lentils (I used 1 can each of kidney and black beans)
200-300 pastry (home-made or bought)
Saute the onion and garlic.  Add the vege(s) and sugar until onions are browned.  Stir in salt, herbs, pepper and flour.  Pour in water slowly, stirring constantly until it's a thick gravy, remove from heat, add the sour cream and stir in the cooked drained beans.  Leave to cool.



Roll out pastry for a 20-25cm pie dish.  Line the pie dish with pastry and add the cooled filling.  Put a pastry lid on the pie and put fork holes in the top.  Bake at 220c for 20 mins.


 


Verdict - described as a meal that makes you feel happy and smiley!  Guess we'll be having that one again some time!