White Bean & Potato Pie

This is a rustic Italian bean pie, the kind you’d find on a Tuscan farmhouse table, somewhere between a frittata and a savory tart. The base is pureed navy beans flavored with garlic, Parmesan, and olive oil, bound with eggs into a custardy bottom layer.

Cook the dried beans in just enough seasoned water to absorb completely as they soften. By the time the beans are tender, the cooking liquid has reduced into the beans themselves, concentrating the flavor without any extra reduction step.

The topping is the second half of the dish: thinly sliced onions and diced potatoes slow-cooked in olive oil until the onions caramelize and the potato softens. A spoonful of tomato paste and a pinch of red pepper flakes wake everything up.

Layer the beans into a bread-crumb-dusted pie plate, then the onion-potato mix on top. Bake at 350°F (180°C) until the surface puffs and goes golden. Finish with fresh parsley scattered over the top.

Chef Tips

• Soak the navy beans overnight before cooking if you have time; soaked beans cook faster and more evenly
• Don’t skip the bread crumb dusting on the pie plate; it acts as a thin crust and keeps the bean base from sticking on release
• Use floury russets for the topping; waxy potatoes stay too firm and won’t soften into the onions properly
• Let the pie rest for 10 minutes after baking; it firms up and slices cleaner that way

Variations

• Stir chopped fresh rosemary or sage into the bean puree for a more herbaceous Italian flavor
• Add a handful of grated pecorino on top with the Parmesan for a sharper cheese profile
• Finish each slice with a drizzle of good olive oil and flaky sea salt at the table