Rice and beans, a classic combination cherished by many cultures around the world, offer a nutritious and protein-rich foundation for a hearty meal. This recipe takes these beloved ingredients and transforms them into a delectable pie with the addition of oregano and tomatoes. Here’s how to prepare this delicious Red Beans and Rice Pie:
SERVES 6
INGREDIENTS:
For the Pie Crust:
- 1 cup pastry or all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
- About 3 tablespoons ice-cold water
- 1 bag of dried beans (any kind), for pre-baking the crust
For the Filling:
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1/2 bunch fresh oregano, roughly chopped, or 1 tablespoon dried oregano
- 1 (15 1/2-ounce) can red kidney beans, drained and rinsed
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup brown rice, cooked
- 1 (16-ounce) can stewed tomatoes, drained
INSTRUCTIONS:
- Start by mixing together the flour, salt, and cold butter pieces with your hands until the butter is mostly incorporated, but some small nuggets may still be visible. This will result in a flaky crust.
- Gradually add ice-cold water, mixing until the dough comes together.
- Knead the dough briefly to achieve a smooth texture.
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
- Roll the chilled dough thinly (about 1/8-inch thickness) on a floured surface.
- Mold the rolled dough into a buttered 9-inch pie pan and trim the edges.
- Cover the crust with wax paper and fill it with dried, uncooked beans.
- Bake the crust for 25–30 minutes in a preheated 350°F (175°C) oven until it turns golden.
- Allow the crust to cool before removing the baking beans. Discard these beans or use them for another pie crust.
- In a separate pan, sauté the chopped onion in olive oil until it becomes translucent.
- Add the oregano to the sautéed onions and cook for an additional minute.
- Toss in the drained and rinsed red kidney beans, season with salt and pepper, and remove from heat.
- In a separate bowl, stir the beaten egg into the cooked brown rice.
- Spread half of the rice-egg mixture into the bottom of the pre-baked pie shell.
- Evenly distribute the bean mixture over the rice layer and then layer on the can of stewed tomatoes.
- Cover the filling with the remaining rice-egg mixture.
- Bake the pie for 30 minutes at 350°F (175°C).
SERVING SUGGESTIONS:
- Serve your Red Beans and Rice Pie with a side salad or some steamed vegetables for a balanced and wholesome meal.
- Garnish with fresh oregano leaves for an extra burst of flavor and freshness.
This Red Beans and Rice Pie is a delightful fusion of flavors and textures, showcasing the timeless appeal of rice and beans in a savory pie format. It’s a delicious and comforting dish that’s sure to satisfy both your palate and your appetite. Enjoy!
