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Cowboy Bean and Potato Waffle Pie

Cowboy Bean and Potato Waffle Pie

Brought to you by: Lisa Faulkner
    4 serving
5.0 11 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 frying onions and garlic, adding tomatoes, tomato salsa and paprika, chucking in your beans, before leaving to simmer away. Then add this cowboy stew to an ovenproof dish, top with waffles and cheese, and pop in the oven. It’s the perfect student dinner, whether or not you’ve been taking ‘cowboy studies’, or you’re a city slicker.  Looking for more Lisa Faulkner recipes? Look no further.

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


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.

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.

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.

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