White Bean and Potato Pie -

5 cups water

4 garlic cloves -- peeled

9 tablespoons olive oil

2 1/2 teaspoons salt

2 medium onions -- peeled and thinly

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

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

Freshly ground black pepper 1 tablespoon fine dry bread crumbs

1/2 cup freshly grated Parmesan cheese

3 eggs -- lightly beaten

1 tablespoon minced parsley

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.

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.

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

350 degrees F.

1/2 teaspoon salt, and the remaining

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

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