Red Dragon Pie

Red Dragon Pie

Red Dragon Beans

Aduki beans

Beans. We don’t give them enough respect. They’re easy to grow and available year around. Fresh, frozen, canned or dried. So many varieties. Limas, lentils, kidney, black eyed, garbanzo, soy and many, many more.

Not only are beans good for your heart, they also contain saponin compounds that appear to protect cells from cancer causing damage. Cancer facts. Women who eat beans two or more times a week have a lower risk of developing breast cancer. They’re full of flavonols for antioxidant activity and fiber for, well, you know what fiber does. Beans are on the low end of the glycemic chart, so are better for diabetics. Dark beans have the added bonus of being loaded with iron. Beans – is it any wonder they’re called the magical fruit?

This recipe pairs dried aduki beans with rice to form a complete protein. Throw in a mashed potato topping, covered in cheese and man, you’ve got it made. The aduki bean is also called the red dragon bean. If you eat them, you are blessed with the strength of a dragon. Couldn’t hurt, could it. Then, you could really mean this – Meddle thee not in the affairs of dragons, for thou art crunchy and tasteth good with ketchup!

Crunch, crunch.

slice out of a Red Dragon Pie

Red Dragon Pie

Let’s get to cookin’! Start with a ½ cup of beans in four cups of salted water. Bring to a boil and simmer for one hour. After they have simmered for 20 minutes, add in ¼ cup of brown rice and stir. Continue cooking until the beans are tender and the rice cooked. Drain over a bowl to save the broth. You’ll need to save one cup of broth.

aduki beans and brown rice

cooked aduki beans & brown rice

On to the mashed potatoes. Peel and dice up 4 medium to large potatoes. Add to a pot and cover with salted water. Boil until tender. Drain and return to the pot. Add some butter and cream. Mash away! If you like some lumps, leave some lumps. Lumps mean it’s real stuff, man.

mashed potatoes

mashed potatoes

Heat a large fry pan over medium heat. Pour in a little oil and add in a diced carrot, diced onion and some quartered white mushrooms.

Sauteed carrots, onions and mushrooms

Sauteed vegetables

Saute for about 5 minutes until they’re softened. Add in the beans and rice mixture. Sprinkle with the italian herbs. Add in the tamari sauce, the tomato paste and chili sauce.

condiments

Flavor!

Tomato paste in a tube. The world is a marvelous place. Pour in the reserved bean stock. Mix it all up. Add in some pepper and salt, if it needs any more salt. Simmer for 20 minutes, or until the juice is absorbed.

dragon beans and rice mix

Mix it all up.

Preheat your oven to 350º. Get out a nine inch pie dish and butter the sides and bottom. Spread the bean mixture in a even layer over the bottom.

dragon bean mix

layer the bean mix

Spread a layer of mashed potatoes over that, covering the beans completely and sealing to the edges with the mashed potatoes.

layer of mashed potatoes

add a layer of mashed potatoes

Lick potato spoon.

Shred 1 cup of cheese. I used fontina but you can use any hard cheese. Cheddar would be dandy! Sprinkle the cheese all over the top of the dish.

top with shredded cheese

top with shredded cheese

Bake for 30 minutes at 350º. If the top is not nicely browned after that time, run it under the broiler for a few minutes. You just gotta have a crunchy, toasty, cheesy pie top. You just have to!

Aduki Cottage Casserole

Toasty goodness!

Red Dragon Pie
Author: 
Recipe type: casserole
Cuisine: vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A savory sheppard type pie featuring aduki beans.
Ingredients
  • ½ cup dry aduki beans
  • ¼ cup brown rice
  • 4 medium to large potatoes. Butter & cream to mash.
  • 1 cup shredded fontina cheese
  • ½ cup carrot, quartered, then diced
  • ¾ cup diced yellow or white onion
  • 1 - 8oz package whole white mushrooms, cut into quarters
  • 1 Tbsp olive oil
  • 2 tsp mixed dried italian herbs
  • 1 Tbsp chilli sauce
  • 2 Tbsp tamari soy sauce
  • 2 Tbsp tomato paste
  • 1 cup of aduki/rice stock - reserved
  • Salt and black pepper to taste
Instructions
  1. In a medium sauce pan combine ½ cup of aduki beans in four cups of salted water. Bring to a boil and simmer for one hour. After they have simmered for 20 minutes, add in ¼ cup of brown rice and stir. Continue cooking the remaining 40 minutes, until the beans are tender and the rice cooked. Drain over a bowl to catch the stock. You'll need to save one cup of stock.
  2. Peel and chop 4 medium to large potatoes. Add to a pot and cover with salted water. Boil until tender. Drain and return to the pot. Add some butter and cream. Mash them up.
  3. Heat a large skillet pan over medium heat. Pour in the oil and add in the diced carrot, diced onion and quartered white mushrooms. Saute for about 5 minutes until they're softened. Add in the drained bean and rice mixture.
  4. Sprinkle with the italian herbs. Add in the tamari sauce, the tomato paste and chili sauce. Pour in the reserved bean stock. Mix it all up. Add pepper and salt to taste. Simmer for 20 minutes, or until the juice is absorbed.
  5. Preheat your oven to 350º.
  6. Get out a nine inch pie dish and butter the sides and bottom. Spread the bean mixture in a even layer over the bottom. Spread a layer of mashed potatoes over that, covering the beans completely and spread to the edges.
  7. Sprinkle the shredded cheese over the top of the dish. Bake for 30 minutes at 350º.
  8. If the top is not nicely browned after that time, run it under the broiler for a few minutes.

 

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