This aduki bean and amaranth pie is a protein dense and filling meal, the recipe is a variant of red dragon pie. I bought the dried beans very cheaply from Approved Food, they do seem to get them in quite often.
The quantities listed are for an enormous pie that feeds four people with lots of leftovers for the next day. Adjust as required.
- 500g of dried aduki beans, soaked in water overnight
- 100g amaranth
- 4 scraped and chopped carrots
- 6 sticks of celery, roughly chopped
- 3 bay leaves (remove before or while serving)
- 1 teaspoon of dried mixed herbs
- 2 tablespoons of tomato puree
- a couple of tablespoons of soy sauce
- a bag of potatoes (I used 750g), peeled if needed and chopped. The smaller you cut them, the less cooking time they require.
- 2 sweet potatoes, peeled and chopped (optional, but they give a cheesy edge without being too rich)a dab of marge
- splash of soya milk.
- salt and pepper to taste.
Place your soaked beans in a large pan, cover well with water, bring to the boil and turn down to simmer. Different brands seem to need different times of cooking. Supermarket ones could need an hour, organic types need less. Once they are beginning to soften, add your amaranth, vegetables, herbs and bay leaves and cook until tender. The amaranth will swell quite a bit so top up with water if needed. Once it’s all cooked add the soy sauce, tomato puree and season to taste.
It’s a good idea to put your potatoes on to cook at the same time as the amaranth, or before, for simultaneous readiness. Mash the tatties up with marge, milk and seasoning and place on top of the bean mix. It’s great if you have hob to oven cookware and can plop everything in the same pan, but if not layer them up in a suitable casserole. Run a fork round the top of the mash for a nice finish. Bake in a hot oven for 10-20 minutes until nicely browned.
The leftovers are often comprised of mainly bean mix, so get used as a base for pasta sauce the next day.
Gluten-free if you’re careful with your brand of soy sauce, some have wheat.