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Cowboy Bean and Potato Waffle Pie

By OcadoLife
Take off your spurs and head over to the campfire (or stove) to prepare this cowboy bean and potato waffle pie. It’s based around two tins of beans – pinto and kidney – like all the best cowboy meals. You start by…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 2 tbsp of olive oil
  • 1 red onion, finely sliced
  • 2 garlic clove, grated
  • 400 g of chopped tomatoes
  • 230 g of tomato salsa
  • 1 tsp of hot smoked paprika
  • 400 g of kidney beans, drained and rinsed
  • 400 g of pinto beans, drained and rinsed (or use cannellini or haricot beans)
  • 6 frozen potato waffles
  • 100 g of cheddar, grated

Method

3 steps

  1. Step 1

    Heat the oil in a large pan or casserole dish (one with a lid); fry the onion over a low heat for 10 mins, stirring frequently, until softened.

  2. Step 2

    Add the garlic and fry for 1 min, then add the tomatoes, salsa, paprika and 300ml water. Stir in the kidney and pinto beans and season well. Leave to bubble over a low heat, with the lid partially on, for 25 mins. Stir occasionally and add a splash more water if the mixture starts to look dry. Preheat the oven to 200°C/180°C fan/gas 6.

  3. Step 3

    Tip the mixture into an ovenproof dish (approx. 28cm x 18cm and 5cm deep) and arrange the potato waffles on top. Sprinkle with cheese; bake for 20-25 mins, until golden.