The Wintery weather has me cooking up comforting classics in the kitchen including these Pinto Bean & Thyme Pot Pies!
Have you ever thought of cooking as a form of meditation? Thoughtfully preparing a meal can be a wonderful way to nourish your body and your mind.
That is why I love creating dishes like these Pinto Bean & Thyme Pot Pies chalked full of nutritious and delicious ingredients.
These pot pies bring about the theme of ‘low and slow;’ taking the time to source local ingredients to cook with and savouring the time preparing a meal in the kitchen.
I remember enjoying comforting chicken pot pies when we were kids; an abundance of hearty ingredients topped with delicious pastry that brings the pot pies together. We enjoyed these pies in the wintertime and they were the perfect cozy meal.
Inspired by those cozy and warm thoughts, these individual Pinto Bean & Thyme Pot Pies deliver similar flavours and nourishing ingredients. Using the humble pinto bean as a source of protein and pairing it with carrots, parsnips, leeks, mushrooms and thyme, these pot pies are full of flavour.
Pinto Bean & Thyme Pot Pies
- 1 cup dried pinto beans, soaked overnight or according to package instructions substitute 3 cups canned pinto beans
- 3 tbsp butter
- 3/4 cup chopped carrots (1/2 inch pieces)
- 3/4 cup chopped parsnips (1/2 inch pieces)
- 1 1/4 cup diced leeks
- 1 cup chopped celery
- 1 tsp kosher or sea salt
- 1/2 tsp fresh ground pepper
- 1 cup sliced brown or cremini mushrooms
- 1/4 cup all-purpose flour
- 1/3 cup white wine (sauvignon blanc works well) substitute chicken or vegetable stock for white wine if you prefer
- 4 cups chicken broth substitute vegetable stock if you prefer
- 1 tbsp fresh thyme leaves
- butter for the ramekins
- 250 g thawed puff pastry dough
**Important: dried pinto beans must be soaked overnight**
- Soak pinto beans overnight according to the package instructions. Drain and set aside. If you're using canned beans, drain and rinse before using.
- In a large pot, melt the butter over medium-high heat.
- Once melted, turn your pot to medium heat, add in your chopped vegetables: carrots, parsnips, leeks and celery and salt and pepper. Sauté for 5-7 minutes, until the leeks are soft.
- Then, add in mushrooms and sauté another 5 minutes.
- Add in your flour to the pot, stirring to make sure all the vegetables are coated (about 30 seconds). Then deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom.
- Slowly add in the chicken broth, stirring until the mixture thickens slightly. Then add in the fresh thyme and pinto beans, giving the mixture another stir.
- Bring your pot to a simmer and then cook on low to keep simmering for 1 hour, stirring occasionally.
- While you pot pie mixture is cooking, prep your ramekin dishes by buttering the inside of each dish and setting all six ramekins on a baking sheet.
- Roll out your puff pastry dough and cut into six squares, large enough that the dough covers your ramekin with about 1 inch excess dough around.
- Once your pot pie mixture is done cooking, take the pot off the heat and pre-heat your oven to 400F.
- Spoon the pot pie mixture into the ramekins, evenly distributing between the 6 ramekins.
- Place a square of puff pastry dough on top of each ramekin, pinching the dough around the side of the ramekin dish and using a knife to make a couple little slices in the top of the dough for venting.
- Bake for 25-30 minutes until the crust is golden and filling is bubbling.
The Winter months are a perfect time to slow down and savour the meditation of cooking in your kitchen. These Pinto Bean & Thyme Pot Pies may take a little extra time but the result is worth it for a delicious and nutritious meal.
Until the next cooking adventure,