Red Dragon Pie

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Red Dragon Pie is a Hearty and filling vegetarian meal.

Fortunately, one does not need to don shiny armor and a sword and head out to mystic mountains to slay a red dragon to make this vegetarian dish. The red comes from the use of the red adzuki bean and red pepper. Adzuki beans are hard to find so you can substitute any red bean. I used a mix of beans from the garden. Kidney or chili beans will work well. There is also red pepper flakes in this dish so it could be as hot as dragon flames if desired. Another possibly hard to find ingredient is soft goat cheese for the mashed taters. Cream cheese can be substituted for the soft goat cheese. If canned beans rather are used instead of dry beans many hours of cooking time will be saved.

Ingredients

1 cup of dried adzuki beans or substitute another dry bean or canned beans. If using dry beans, soak them over night. 2-8 oz cans of beans will work.

1 teaspoon thyme or 1 sprig of thyme
1 bay leaf
2 tablespoons olive oil
1 onion diced
1 carrot diced
2 stalks of celery diced
dried chili flakes to taste
1 large red pepper chopped
3 cloves garlic, finely chopped
1 tablespoon tomato paste
1 tablespoon soy sauce
¼ cup fresh parsley, chopped
3-4 large potatoes chopped
2 tablespoon butter
1 cup of soft goat’s cheese or cream cheese

Directions

1. Simmer the soaked beans in a large pot for about an hour or until beans are tender with the bay leaf and thyme. If using caned beans-open the cans. When done simmering drain beans, but save liquid.

2. Heat oil in cast iron skillet and then saute the onion, carrot, celery and chili pepper. When this mix begins to get soft, add red peppers, and cook for about 8 more minutes.

3. Measure out 1 ¼ cups of bean liquid and add it to vegetable mix, also stir in tomato puree and soy sauce. If using canned beans, now is the time to add the bay leaf and thyme. (remove the bay leaf when done simmering) Simmer gently for half an hour. Add parsley at end of cooking time.

4. While bean veggie mix is simmering, boil the potatoes until tender. Drain. Place in bowl with goat cheese butter. Wait a few minutes for butter and cheese to begin to soften and then mash.

5. Spread potato mix on top of bean/veggie mix. If using cast iron leave bean/veggie mix in skillet. If not, transfer mix to casserole before putting on mashed potatoes. Bake at 325° in the oven for about 30 minutes. Pie should be bubbly on bottom and lightly brown on top.

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