Pinto bean ragout pie

  • Level

  • Servings


    Pinto bean ragout:

  • 300 g of cooked pinto beans
  • 40 g dry onion
  • 45 g dried garlic
  • 400 g of grated tomato
  • 5 g red wine
  • 4 g salt
  • 2 g ground black pepper
  • 10 g olive oil
  • 100 g vegetable broth
  • "Picada" Herb sauce

  • 10 g olive oil
  • 5 g parsley
  • 5 g of toasted marcona almonds
  • 1 g salt
  • Pinto bean ragout pie:

  • 500 g puff pastry
  • 1 egg
  • 600 g of black bean ragout
  • 20 g mix


  • For the pinto bean ragout:
    Peel and cut the onion and garlic into brunoise (0.5 cm cubes). In a frying pan, fry the onion with the garlic until golden brown. Deglaze with wine. Add the tomato and cook for 15 minutes. Add the beans and the vegetable broth. Reduce
  • For the "Picada" herb sauce
    Crush the almond with the parsley. Add the oil and salt. Set aside.
  • For the pie:
    Spread the puff pastry on a tray with greaseproof paper. Cut vertically in half. Fill with the ragout and the "picada". Close the puff pastry with the other half. Paint with egg wash. Bake at 180ºC for 20 minutes. Serve.

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