David Kobos’ Bean Pie

Friday, December 19th, 2014

David Kobos' Bean PIe

My good friends Sue and Bill Deeming wrote several fine cookbooks back in the 1980’s. My favorite is titled Bean Cookery. As I got more interested in beans and began cooking a greater variety of them, Bill mentioned that I should try the Spanish Rice and Bean Pie in the book. It became an immediate hit as a main dish for our family vegetarians, and a side dish for the omnivores. Later on, my daughter, Nora, and her family became Vegan—so I came up with a Vegan version. Below are both recipes.


2 Cups cooked rice (I often cook Bob’s Red Mill Country Rice)
1 Cup chopped green pepper
1 1/2 Cups red pepper flakes (or two tablespoons chopped jalapeno pepper)
2 Teblespoons olive oil
1 1/2 Cups ricotta or cottage cheese
1 Can red kidney beans thoroughly rinsed (about two cups)
1 1/2 Cups grated Cheddar or Gruyere cheese (about 3 ounces)
Salt and pepper

Set oven to 350 degrees

In a large fry pan, sauté the pepper, onion and hot pepper in the olive oil over medium low heat until soft and fragrant—about 5 minutes. Add the cooked rice and mix thoroughly. Add the rice mixture to a 10 inch pie plate and, using a fork, press the rice into the bottom and up the sides of the plate forming the “crust.” Spoon the ricotta cheese into the plate, and then arrange the beans in an even layer on top. Sprinkle on the grated cheese. Bake for Serve warm or at room temperature.


In place of the ricotta cheese, place a 1 pound package of “firm” tofu (drained) in a bowl.
Add 2 tablespoons olive oil
¼ cup chopped parsley
2 tablespoons fresh lemon juice
salt and pepper to taste
Beat with a fork until the mixture resembles cottage cheese and proceed as above.
In place of the grated cheese, use your favorite vegan cheese substitute.

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