No-Yeast Bean Pie
Main Dishes • Italian
Description
Enjoy your meal! Stay healthy!
Ingredients
- Fresh Cilantro 1 bunch
- Red Beans 10 oz
- Carrot 5 oz
- Celery root 0 oz
- Fresh Ginger 0 oz
- Fresh Mint 1 bunch
- Asafoetida a pinch
- Sweet Paprika 1 teaspoon
- No-Yeast Dough 5 oz
Step-by-Step Guide
Step 1
I cook the beans that I soaked overnight. I also added black dal to the pie; you can add any other legumes like mung beans or lentils if you want, but there should be more beans.
Step 2
I grate the ginger, carrot, and celery root on a medium grater;
Step 3
In heated vegetable oil, I add asafoetida (you can replace it with a clove of garlic and half a head of onion);
Step 4
Next, I add the ginger, sauté it a bit, then add the carrot and celery, and sauté everything well until golden;
Step 5
I mix the sautéed mixture into the cooked beans, finely chop the mint and cilantro (you can substitute parsley) and add it to our filling (there should be a lot of greens!))))
Step 6
I divide a piece of dough in half, roll out one part, fold the edges, and place the filling;
Step 7
I roll out the second part of the dough and cover it on top, sealing the upper and lower parts;
Step 8
I make holes in the upper part of the pie and bake for about 30-40 minutes at a temperature of 200-430°F;
Step 9
I serve it with boiled basmati rice and spicy tomato sauce.
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