*  Exported from  MasterCook  *
 
                         WHITE BEAN AND POTATO PIE
 
 Recipe By     : Cooking LIve Show #CL8793
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          dried navy beans
    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
 
 Place the beans in a stockpot with the water, garlic cloves, 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.
 
 While the beans are simmering, heat 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.
 
 Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat
 the oven to 350 degrees F.
 
 Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the
 remaining 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.
 
 Cover the beans with the onion and potato mixture, spreading it evenly over
 the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove
 from the oven and sprinkle with the minced parsley. Serve warm.
 
 Yield: 8 servings
 
 
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 NOTES : (Recipe courtesy of Gourmet Magazine)