Description
A rustic, savory pie featuring creamy seasoned pinto beans tucked into a nutty, earthy buckwheat crust — the perfect dish for cool evenings or Sunday supper.
Ingredients
Scale
🥣 For the Buckwheat Crust:
- 1 cup Doudlah Farms Organic Buckwheat Flour
- ½ cup all-purpose flour (or substitute with more buckwheat for gluten-free)
- ½ tsp salt
- ½ cup cold unsalted butter (cut into cubes)
- 3–5 tbsp cold water
🫘 For the Pinto Bean Filling:
- 2 cups Doudlah Farms Organic Pinto Beans, cooked (or 1 can, drained & rinsed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp chili powder (optional) Salt & black pepper, to taste
- ¼ cup vegetable or chicken broth (or bean cooking liquid)
- 1 cup shredded cheese (cheddar or pepper jack work great – optional)
Instructions
1. Make the Crust:
- In a mixing bowl, whisk together buckwheat flour, all-purpose flour, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add cold water 1 tbsp at a time, mixing just until dough holds together.
- Form into a disc, wrap in plastic, and chill for 30 minutes.
2. Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute until fragrant.
- Add cooked pinto beans and mash roughly with the back of a spoon or potato masher.
- Pour in broth to loosen the mixture. Season with salt and pepper.
- Stir in cheese if using. Let mixture cool slightly.
3. Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out chilled dough on a floured surface and fit into a 9-inch pie dish.
- Add bean filling and smooth the top.
- Optional: top with extra cheese or thin slices of tomato for a rustic finish.
4. Bake:
- Bake for 30–35 minutes, or until the crust is golden and the filling is hot and set.
- Let cool for 10 minutes before slicing.
Notes
🍽️ Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a simple green salad or roasted veggies for a complete meal.
