Serves 6-8 with sides
- 1 tablespoon olive oil
- 1 medium onion, small dice
- 2 stalks of celery, small dice
- 5 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 14-ounce can white kidney beans, rinsed (reserving 1/4 cup)
- 3/4 cup walnuts
- 2 tablespoons fresh lemon juice
- 2 teaspoons shoyu
- 1-1/4 cups frozen chopped spinach, thawed and drained
- 1/4 cup dried cranberries
- 1 teaspoon dried thyme
- 1 9-inch prepared pie shell, thawed
- 1/2 tablespoon olive oil (for brushing)
- 1 teaspoon shoyu (for brushing)
What You Do:
- Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
- In a food processor, add white beans (except 1/4 reserved cup), walnuts, lemon juice, and shoyu, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
- Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
- Transfer purée to bowl with lightly chopped beans and walnut mixture. Add spinach, cranberries, thyme, and cup of reserved beans. Stir to combine and transfer to prepared pie shell, spreading evenly.
- Combine oil and tamari, and brush on top of pie and crust. Bake for 35 minutes until lightly browned.