For my everyday cooking I usually choose a cooking method based on convenience
and results. I cook the green beans for this savory pie the way they do in Italy,
because I think they taste better, and since the potatoes cook while I’m preparing
the beans I boil them inside too. Once the pie is assembled it goes into the Sun
Oven to bake.
Savory Solar Potato and Green Bean Pie
Equipment
- 1 All American Sun Oven
- 1 9" spring form pan
- Stove or grill To boil a pot of water
- Food processor
- Potato ricer
Ingredients
- ½ lb Boiling potatoes
- 1 lb Fresh green beans
- 2 Eggs - Lightly Beaten
- 1 cup Freshly grated Parmesan cheese
- 1 teaspoon Dried marjoram
- Salt and pepper To taste
- Olive oil Extra virgin
- Plain bread crumbs
Instructions
- Set Sun Oven out to preheat.
- Wash the potatoes, put them in a pot with enough cold water to cover them well and bring to a boil.
- Trim the green beans and soak them in a large bowl of cold water for 10 minutes.
- Bring 4 quarts of water to a boil. Add 1 tablespoon salt. When water returns to a rapid boil, add the drained green beans. Adjust heat so that it boils at a moderate pace. Drain the beans when they are just tender and have lost their raw flavor, 6 to 10 minutes.
- Chop the beans until very fine in a food processor; do not puree.
- Drain the potatoes when tender. Peel them and pass them through a food mill or potato ricer.
- Combine beans, potatoes, eggs, salt, pepper, and marjoram in a large bowl. Mix thoroughly.
- Lightly smear the baking pan with olive oil. Sprinkle bread crumbs generously over the bottom and the sides of the pan; invert the pan to shake out excess crumbs.
- Put bean and potato mixture into the pan, distributing it evenly and leveling it with a spatula. Top with more bread crumbs and a drizzling of olive oil.
- Bake in the SO for about 90 minutes.
- Cool on a rack for about ten minutes, run a knife around the edges and carefully release the ring of the pan. Serve warm or at room temperature.
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