Red dragon pie (aduki bean) - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2 - 3
| 110 |
g |
red dragon beans (aduki) |
|
|
cold water for soaking |
|
|
water for boiling |
| 1 |
tbsp |
olive oil |
| 1 |
|
onion, finely chopped |
| 2 |
|
carrots, cleaned and chopped |
| 1 |
|
parsnip, peeled, cored and chopped |
| 150 |
g |
cooked white rice |
| 2 |
tbsp |
Tamari (wheat free/gluten free soy sauce) |
| 2 |
tbsp |
tomato puree |
| 1 |
tsp |
dried mixed herbs |
| 350 |
ml |
red dragon bean stock (from boiling beans) |
|
|
freshly ground black pepper |
| 3 |
|
baking potatoes, peeled and chopped |
| 25 |
g |
low fat spread, butter or margarine |
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. For further details, including cooking,
check our
Aduki bean food fact file.
preheat oven: 200°C, 400°F, Gas 6
| 1. |
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 minute boiling period. Drain the beans and keep the
bean stock. Return the beans to the saucepan.
|
| |
| 2. |
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.
|
| |
| 3. |
Mix the Tamari, tomato puree and herbs with 350 ml of bean stock (you may need to make it up to
this quantity with cold water). Pour this over the bean mixture.
|
| |
| 4. |
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.
|
| |
| 5. |
Transfer into a shallow ovenproof dish. |
| |
| 6. |
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.
|
| |
| 7. |
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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