FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless, Vegetarian Recipes pg 1VEGETARIAN BEAN RECIPES >>>>> >  Bean, Beer & Vegetable Puff Pie

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

BEAN, BEER, AND VEGETABLE PUFF PIE

 

Sumptuous Suppers
by Rose Elliot
This old-fashioned homely dish goes well with mashed potatoes and a cooked green vegetable, such as cabbage or Brussels sprouts.
Preparation 30 minutes, plus cooling
Cooking 1 hour
Serves 4

Ingredients

• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 celery sticks, sliced
• 3 garlic cloves, chopped
• 1½ tablespoons all-purpose white flour
• 1¼ cups vegetable stock
• 2/3 cup beer
• 1 tablespoon shoyu or tamari
• 2 teaspoons prepared mustard
• 1 lb carrots, sliced
• 1 lb leeks, cut into 1 inch lengths
• 8 oz baby onions, halved or quartered
• 14 oz can lima beans, drained and rinsed
• 1 - 2 tablespoons superfine sugar
• 12 oz frozen ready-rolled all-butter puff pastry
• salt and pepper, to taste
 

Directions

1. Heat the olive oil in a large saucepan, add the chopped onions and celery and stir, then cover and allow to cook gently for 7-8 minutes, until tender but not browned. Stir in the garlic and cook for an additional minute or so.

2. Sprinkle in the flour and stir over the heat for 1-2 minutes until the flour turns nut-brown. Pour in the stock and beer and stir over the heat until the mixture has thickened slightly.

3. Stir in the shoyu or tamari, the mustard, and some salt and pepper, then add the carrots, leeks, and baby onions. Bring to a boil, then reduce the heat, cover the pan and cook gently for about 25 minutes, or until the vegetables are tender. Add the lima beans and sugar and season with salt and pepper, then set aside to cool.

4. Transfer the vegetable mixture to a shallow pie dish. Measure the pastry against the dish, cut off the excess and cut this into long thin strips. Brush the rim of the pie dish and the long strips of pastry with a little cold water. Press the strips all round the rim of the dish. Ease the pastry on top of the pie, so that it rests on the pastry-covered rim of the dish. Press the edges of the pastry, decorate as desired and make a steam-hole in the center.

5. Bake the pie in a preheated oven, 400°F, for 20 minutes, or until the pastry is puffy and golden brown. Serve at once.
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages