Black-eyed Bean Pie

Introduction

History

The origins of the Black-eyed Bean Pie can be traced back to traditional British and Southern United States cuisines, where pies and beans have long been staples. Black-eyed beans, also known as black-eyed peas, are particularly celebrated in the Southern U.S. for their supposed luck-bringing properties when eaten on New Year's Day. This recipe is a modern take on these traditional ingredients, combining them into a pie that is both nutritious and comforting.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results for your Black-eyed Bean Pie, consider the following tips:

- Soak the beans overnight to reduce cooking time and improve their digestibility.

- Cook the beans with a bay leaf to infuse them with additional flavor.

- Sauté the vegetables until just soft to avoid them becoming mushy after baking.

- Thinly slice the boiled potatoes for the topping to ensure they cook evenly and crisp up nicely in the oven.

Serving Suggestions

Serve the Black-eyed Bean Pie hot, accompanied by a side of steamed green vegetables or a fresh salad for a complete meal.

Cooking Techniques

The key techniques involved in making this pie include soaking and boiling the beans, sautéing the vegetables, and baking the assembled pie. Each step is crucial for developing the flavors and textures that make this dish so satisfying.

Ingredient Substitutions

If black-eyed beans are unavailable, kidney beans or cannellini beans make good substitutes.

- Leeks can be used in place of onions for a milder flavor.

- Sweet paprika or smoked paprika can be added in place of marmite for a different depth of flavor.

Make Ahead Tips

The bean and vegetable mixture can be prepared a day in advance and stored in the refrigerator. Assemble and bake the pie when ready to serve for a fresh and crispy potato topping.

Presentation Ideas

Serve the pie in the baking dish for a rustic look, or carefully transfer it to a serving platter for a more elegant presentation. Garnish with fresh herbs like parsley or thyme for a pop of color.

Pairing Recommendations

A light, crisp white wine or a fruity red wine pairs beautifully with the flavors of the Black-eyed Bean Pie. For a non-alcoholic option, a sparkling apple cider or a lemon-infused iced tea complements the dish well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until thoroughly warmed through. The pie can also be frozen for up to a month.

Nutrition Information

Calories per serving

A serving of Black-eyed Bean Pie contains approximately 300 calories, making it a satisfying yet calorie-conscious meal option.

Carbohydrates

This dish is a good source of complex carbohydrates, primarily from the black-eyed beans and potatoes, providing sustained energy. A serving contains approximately 45 grams of carbohydrates.

Fats

The Black-eyed Bean Pie is low in fats, with most of the fat content coming from the oil used in cooking the vegetables. A serving contains about 5 grams of fat, making it a heart-healthy choice.

Proteins

Black-eyed beans are an excellent source of plant-based protein. Each serving of this pie provides roughly 15 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A from the carrots, vitamin C from the potatoes, and iron and calcium from the black-eyed beans. It also provides a good amount of dietary fiber for digestive health.

Alergens

This recipe is naturally free from most common allergens, including dairy, nuts, and gluten (if ensuring all ingredients used are gluten-free). However, always check individual ingredient labels for allergens if you're cooking for someone with specific dietary restrictions.

Summary

Overall, the Black-eyed Bean Pie is a nutritious and balanced meal, offering a good mix of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's a wholesome choice for anyone looking to enjoy a hearty, plant-based dish.

Summary

The Black-eyed Bean Pie is a delightful and nutritious dish that combines wholesome ingredients into a comforting meal. With its rich history, versatile recipe variations, and comprehensive nutrition profile, it's a fantastic option for anyone looking to enjoy a hearty, plant-based meal. Whether you're a seasoned cook or a beginner, this recipe is sure to impress with its delicious flavors and satisfying textures.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Black-eyed Bean Pie. It was during a trip to the bustling farmer's market in the heart of New Orleans many years ago. The sights and sounds of the market were overwhelming - the vibrant colors of fresh produce, the smell of spices and herbs wafting through the air, and the chatter of vendors and customers.

I was drawn to a small stall tucked away in a corner, where an elderly woman was selling an array of homemade pies. One in particular caught my eye - a humble looking pie with a filling of black-eyed beans. Intrigued by this unique combination, I struck up a conversation with the woman, who introduced herself as Miss Betty. She explained that the pie was a family recipe passed down through generations, and she graciously shared it with me.

I returned home with the recipe in hand, eager to recreate the delicious pie I had tasted at the market. As I gathered the ingredients - black-eyed beans, onions, garlic, spices, and a flaky pie crust - I couldn't help but think about the history and tradition behind this dish. I imagined Miss Betty's ancestors, toiling away in the kitchen, perfecting the recipe through trial and error.

The preparation of the pie was a labor of love. I soaked the beans overnight, then simmered them with onions, garlic, and a medley of spices until they were tender and flavorful. The scent that filled my kitchen was warm and comforting, a reminder of the generations of cooks who had come before me.

As I assembled the pie, spooning the fragrant bean mixture into the pie crust and topping it with a sprinkling of cheese, I felt a sense of pride and connection to my culinary roots. Baking the pie in the oven, I watched as it transformed into a golden, bubbling masterpiece that promised to delight the senses.

When the pie was finally ready, I couldn't wait to taste it. The first bite was a revelation - the creamy, savory filling of black-eyed beans, enhanced by the sweetness of the onions and the richness of the cheese, was a symphony of flavors. Each bite transported me back to that bustling farmer's market in New Orleans, where I had first discovered this culinary gem.

Over the years, I have made Black-eyed Bean Pie countless times, each batch a tribute to the memory of Miss Betty and her family recipe. I have shared it with friends and family, who have marveled at its unique taste and asked for the recipe. I have even entered it in local pie contests, where it has won accolades and praise.

As I grow older, I find comfort in the kitchen, where I can escape the stresses of daily life and immerse myself in the joy of cooking. The recipe for Black-eyed Bean Pie has become a cherished part of my culinary repertoire, a reminder of the power of food to connect us to our past and nourish us in the present.

So, the next time you find yourself at a farmer's market, keep an eye out for the unexpected. You never know what culinary treasure you might discover, just waiting to be shared and enjoyed. And if you ever come across a humble looking pie with a filling of black-eyed beans, give it a try - you just might be pleasantly surprised.

Categories

| Black-eyed Pea Recipes | Carrot Recipes | Celery Recipes | Finnish Recipes | Finnish Vegetarian | Potato Recipes | Savory Pie Recipes | Vegetarian Recipes |

Recipes with the same ingredients