In fact it is not even a pie. It is a Tart.
But it looks vaguely pumpkin-ish. If pumpkin was pinker.
Calling it a tart makes it sound elegant but this tart totally feels earthy and hippie to me. Hmmm, another Mark Bittman recipe from How to Cook Everything Vegetarian that strives to sound elegant yet is…not. Like the beans and taters I made awhile back.
Anyway, to make up for the fact that is is November already and I’ve been a bad little blogger and holding out on autumnal pumpkin recipes, I promise next post will have two pumpkin recipes. TWO! Contain yourselves. Make this tart while you wait:
Pinto Bean Tart With Millet Crust1 Tbsp. Smart Balance
1/2 cup millet
1 cup H2O
salt
freshly ground black pepper
2 cups cooked pinto beans
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 tsp. chopped garlic
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
3/4 cup H2O
1/4 tsp. vegetable bouillon granules
1 egg
1/2 cup corn(I used frozen, no need to thaw)
Melt Smart Balance in small saucepan over medium heat then add millet and stir til golden, about 3 minutes. Add one cup H20 and a pinch of salt and bring to boil. Reduce heat to low, cover and simmer until liquid is absorbed and millet is tender. Set aside.
puree beans, onion, red bell pepper, garlic, rosemary, thyme, vegetable broth powder, black pepper and a pinch of salt. Stir in corn and egg.
Grease a pie plate and press millet in to form a crust. Pour in bean mixture. Place pie plate in a bigger dish and pour water until it is halfway up the side of the pie plate. Bake at 350 degrees until the bean mixture is set but still jiggles a bit in the center. Bittman says this takes around 30 minutes but mine took closer to an hour-maybe I should get an oven thermometer…
Savory pies, yes or no? Also, is a quiche a pie?
Opinions, por favor:))
Scrumptious Gruel 