From time to time, I like to take a meat-based dish and try to create a vegetarian or plant-based version of it. This one is based on my potato pie recipe and 100% plant-based. Beans, in all shapes and colours, are perfect as a substitute for minced meat. They have a similar texture and with the right seasoning you don’t really miss the meat. I use black beans but feel free to use other types as you see fit.
For 4 persons
- 500 gr potato
- 1 garlic clove
- 1 tablespoon fresh thyme leaves
- 3 tablespoons olive oil
- 265 gr canned black beans, drained
- 1 onion
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon paprika
- 12 cherry tomatoes
- 1 teaspoon fresh thyme leaves
- Peel the potatoes, cut them in large chunks, and steam them, about 25 minutes.
- In a mortar, crush the garlic and thyme leaves into a paste.
- Place the cherry tomatoes under the grill until the skin starts to turn brown and the tomatoes burst open.
- Peel and thinly slice the onion. heat a bit of oil and fry them until they start to turn brown.
- Add the spices and fry for 30 seconds and then add the beans. Season to taste with salt.
- Once the potatoes are done, mash them with the garlic thyme paste, a pinch of salt and 3 tablespoons of olive oil.
- Build up the pie on a warmed up serving plate starting with a layer of mash, then the beans and top with the tomatoes and thyme leaves.