Ingredients Jump to Instructions ↓

  1. 2 cups dried navy beans

  2. 5 cups water

  3. 4 garlic cloves -- peeled

  4. 9 tablespoons olive oil

  5. 2 1/2 teaspoons salt

  6. 2 medium onions -- peeled and thinly

  7. sliced 1/2 pound russet potatoes -- peeled and diced

  8. 1 tablespoon tomato paste

  9. 1/4 teaspoon red pepper flakes

  10. Freshly ground black pepper 1 tablespoon fine dry bread crumbs

  11. 1/2 cup freshly grated Parmesan cheese

  12. 3 eggs -- lightly beaten

  13. 1 tablespoon minced parsley

  14. 2 tablespoons of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer, uncovered, for 1 hour, or until the water has been absorbed. Transfer the beans and garlic to the bowl or a food processor fitted with the metal blade and puree them.

  15. 6 tablespoons of the olive oil in a medium skillet. Add the onions and potatoes and cook over medium-low heat for 12 to 15 minutes, until the onions are golden and the potato tender. Stir in the tomato paste and pepper flakes. Season with black pepper and 1 teaspoon of the salt.

  16. 10-inch pie plate. Sprinkle it with bread crumbs. Preheat the oven to

  17. 350 degrees F.

  18. 1/2 teaspoon salt, and the remaining

  19. 1 tablespoon of olive oil. Beat in the eggs. Scrape the mixture into the pie plate, smoothing the surface with a spatula.

  20. 35 to 40 minutes, until puffed and golden. Remove from the oven and sprinkle with the minced parsley. Serve warm.


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