1cupblack turtle beans, dry- soaked overnight, drained and rinsed well
pinchhing
8curry leaves- fresh are best
1tbspcold pressed sunflower oil
1inchgrated fresh ginger
2/3tspsalt
1cupwater- to add to soaked beans for cooking in a pressure cooker
1/2cupwater, optional- if you want to make the sauce
Crust
1 1/2cupwholewheat flour or flour made from bulgur wheat- I ground 1 cup of bulgur wheat into flour, or mill 1 cup of wheat berries
2tbspcold pressed sunflower oil or ghee
2/3tspsalt
boiling waterenough to bind it into soft pastry
Vegetables
1/2small cauliflower, separated into small florets
3carrots, chopped
2small jerusalem artichokes, peeled and chopped
2/3tspsalt
1tbspcold pressed sunflower oil
1tbspcoriander seeds
water, to about 1/3 of the vegetables' height
Additions
1/4tspcinnamon, powder
1/4cupfreshly squeezed orange juice
Sauce, optional
2tbsparrowroot flour
1/2tspsalt
black pepper, freshly ground
Instructions
Cook the beans
If you are using a pressure cooker, cook the beans on high pressure for 18 minutes with all the ingredients, apart from the salt. If you are cooking on the hob, boil the beans in plenty of water till soft.
Let the pressure release naturally.
If you used the extra water for the sauce, separate the beans from the liquid by using a slotted spoon. Reserve the water for later.
Add the salt to the beans.
Crust
Combine the flour, salt and the oil.
Using a fork, stir to create crumbly texture.
Slowly add boiling water, being careful not to add too much at a time. Use the fork to combine.
You are looking for cottage cheese consistency. Now using your hands, bring the dough together to a ball. Add a little water, if it is too sandy.
Press the dough into a baking pie dish. Using a fork, make holes all over the bottom and bake blind for 5 minutes in 180C / 350F fan (200C /400 F conventional) oven.
Vegetables
In a medium saucepan, combine all the ingredients and cook, covered for 10 minutes until soft.
Without draining the water, mash the veggies roughly or fully.
Assemble the pie
In the pre-baked crust, add a layer of black beans.
Next, add a layer of the vegetables.
Sprinkle some cinnamon on top lightly and bake in 180C / 350F fan (200C /400 F conventional) oven for 30 minutes.
Serve with freshly squeezed orange juice or sauce below.
Sauce
Heat the reserved bean water. (It is full of flavour now.)
In a small dish, whisk the arrowroot flour with a tablespoon or two of water till lump free.
Add to the bean water, whisking, along with the salt and black pepper.
Simmer for 1-5 minutes, until you reached the desired thickness.
Switch off the heat and squeeze a little orange juice into the sauce. It is now ready to serve with the pie.
Notes
Keyword beans, black beans, black turtle beans, crust, pastry, pecan pie, vegan, vegetarian