This is a dish we’ve had a lot over the years but never written up. Original credit goes to Sarah Brown’s Vegetarian Kitchen (BBC cookery series). It’s a wonderfully filling and wholesome meal. Topped with mashed potatoes, the base is made of aduki beans (goodness direct link there, which links back to our aduki bean cottage pie recipe!), brown rice and vegetables in a gravy. The name comes from the beans which are referred to as ‘red dragons’ in the East; their nutrient content is said to give you the strength of the dragon
Here’s how we do it:
Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.
As that cooks up a bit, add a teaspoon of mixed herbs, a good squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.