White Bean And Potato Pie

Ingredients

525 gr navy beans
1,200 ml water
4 garlic
130 ml olive oil
7 gr salt
2 onions
140 gr russet potatoes
18 gr tomato paste
1 gr pepper flakes
1 black pepper
7 gr fine dry bread crumbs
40 gr parmesan cheese
3 eggs
2 gr parsley

Instructions

Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer, uncovered, for 1 hour, or until the water has been absorbed. Transfer the beans and garlic to the bowl or a food processor fitted with the metal blade and puree them.

While the beans are simmering, heat 6 tablespoons of the olive oil in a medium skillet. Add the onions and potatoes and cook over medium-low heat for dozen to 15 minutes, until the onions are golden and the potato tender. Stir in the tomato paste and pepper flakes. Season with black pepper and 1 teaspoon of the salt.

Lightly grease a 25 cm pie plate. Sprinkle it with bread crumbs. Preheat the oven to 180ÂșC .

Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the remaining half teaspoon salt, and the remaining 1 tablespoon of olive oil. Beat in the eggs. Scrape the mixture into the pie plate, smoothing the surface with a spatula.

Cover the beans with the onion and potato mixture, spreading it evenly over the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove from the oven and sprinkle with the minced parsley. Serve warm.