Yeast-free pie with red beans
4 servings
60 minutes
A pie made from unleavened dough with red beans is the embodiment of cozy home cooking with a light Mediterranean accent. This Italian recipe captivates with the rich flavor of beans enhanced by fresh herbs and aromatic spices. The combination of mint, cilantro, and ginger gives the filling a zesty freshness, while the addition of asafoetida or garlic reveals warm spicy notes. The dough turns out tender and crispy, perfectly framing the juicy filling. Baked to a golden crust, the pie becomes a wonderful main dish or an accompaniment to a light dinner. Traditionally served with boiled basmati rice and spicy tomato sauce, it makes the flavor even richer and more complex. Such a pie is a true gastronomic adventure where simple ingredients transform into a harmonious, cozy, and hearty culinary masterpiece.
1
I am cooking the beans that I soaked overnight. I also added black dal to the pie; you can add other legumes like mung or lentils if you want, but there should be more beans.
- Red kidney beans: 250 g
- Fresh cilantro (coriander): 1 bunch
2
I grate ginger, carrot, and celery on a medium grater;
- Fresh ginger: 20 g
- Carrot: 100 g
- Celeriac: 50 g
3
I add asafoetida to the heated vegetable oil (you can replace it with a clove of garlic and half an onion);
- Asafoetida (hing): pinch
4
Next, I add ginger, sauté it a bit, then add carrots and celery, and sauté everything well until golden.
- Fresh ginger: 20 g
- Carrot: 100 g
- Celeriac: 50 g
5
I add sautéed vegetables to the boiled beans, finely chop mint and cilantro (can be replaced with parsley) and put them in our filling (there should be a lot of greens!))))
- Red kidney beans: 250 g
- Fresh mint: 1 bunch
- Fresh cilantro (coriander): 1 bunch
6
I divide a piece of dough in half, roll out one part, fold the edges, and add the filling;
- Unleavened dough: 200 g
7
I roll out the second part of the dough and cover it on top, connecting the upper and lower parts;
- Unleavened dough: 200 g
8
I make holes in the top part of the pie and bake for about 30-40 minutes at a temperature of 200-220 degrees;
9
I serve with boiled basmati rice and spicy tomato sauce.