Tuscan Bean Pie

Beans Comfort Food Italian Legumes Protein vegan food

This dish is my Italian take on a traditional and much loved British classic – cottage pie. A rich tomato sauce with beans galore topped with a crispy herby mash. If you want to make it a little bit more decadent you could add a dash of red wine to the sauce. Crisp greens on the side are the perfect addition…

Thank us later!


  • 2 cartons of chopped tomatoes
  • 1 medium red onion
  • 5 cloves garlic
  • 1 tin of kidney beans,
  • 1 tin borlotti beans
  • 1 tin flageolet beans
  • 1 tsp. each dried basil & oregano
  • Salt & pepper
  • 5 large red potatoes (or any that are good for mashing)
  • Extra virgin olive oil & regular olive oil
  • Fresh basil (handful)
  • Cumin
  • Dried chilli flakes
  • Red wine – optional


  1. Fry the onions and garlic in olive oil  until soft and translucent (not the virgin olive oil)
  2. Add the tomatoes and salt, bring to the boil 5 minutes and then turn it down – at this point I use a hand blender or potato masher to grind the tomatoes up as I like a fine sauce without lumps
  3. Add the beans, fresh basil and a pinch of dried herbs & chilli – stir
  4. Put the lid on the sauce pan and leave to simmer for at least an hour – ensure you stir it every 15 minutes to avoid the tomatoes or beans catching on the bottom of the pan and burning
  5. Whilst the sauce is simmering, prep the potatoes. Peel and chop into quarters cover with cold water and put then boil. I usually let them boil for 10 minutes then simmer which takes the red potatoes approximately 40 minutes to get soft & fluffy
  6. Once the sauce has reached the desired consistency put in an oven proof dish
  7. Mash the potatoes, add a pinch of oregano, salt & pepper, a dash of olive oil (2 tbsps approx) and mash the potatoes until creamy and fluffy. You can also add a little nut milk to make it extra creamy.
  8. Put the mash onto the beans and tomatoes and place in a pre heated oven set at 400ºF for about 25 minutes or until brown and crispy on top

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Serves: 4+

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