Summer is now upon us… The Olympics are coming, the radishes have finished growing and Dallas is back on television! Oh and yes, tomorrow is Father’s Day. And this year it has a whole new meaning for me! But I will digress.
Upside down spicy radish and bean pie? Am I off my rocker? Probably so, but I have spent at least a week trying to work out something completely original to do with radishes! Most people just assume you can’t cook them, but they’re wrong! Sauteed, grilled or baked, radishes taste great. They still have that nice spicy bite to them raw or cooked, so thought this would be an easy and fun recipe for you to try.
Dia’s Upside Down Spicy Radish & Bean Pie
4 small round red radishes
2 jalapeno peppers
1 red onion
1 400g can of chickpeas
1 400g can of haricot beans
2 heaping tablespoons of maize flour
1 teaspoon of mustard powder
1 teaspoon of ground black pepper
2 cloves of garlic
2 tablespoons of olive oil
Preheat oven to 356 degrees F (180 degrees C)
Take out a traditionally sized pie dish.
Brush the inside of pie dish with olive oil,
Slice the radishes, but not too thin.
Line the bottom of the pie dish with the sliced radishes.
In a food processor place the chickpeas, beans, peeled onion, peppers, olive oil, flour, black pepper, garlic and mustard powder.
Process for a few minutes or until everything looks well combined.
Spoon mixture out on top of the sliced radishes.
Use the back of a spatula to evenly spread everything out.
Place in the oven for 40 minutes.
When it's finished baking set aside to cool for at least 10 minutes.
Once it has cooled gently flip over onto a cake stand.
The sliced radishes should look nicely embedded into the pie.
Slice and serve while still warm.
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