Spinach Walnut Bean Tart
- Yield 8 servings
White kidney beans are made complex with the hearty spinach, tart lemon juice and salty soy sauce.
- 1/2 tablespoon olive oil, for brushing
- 1 teaspoon low sodium soy sauce, for brushing
- 1 (9-inch) pie shell, thawed
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14-ounce) can white kidney beans, rinsed and divided
- 3/4 cup walnuts
- 2 tablespoons lemon juice
- 2 teaspoons low sodium soy sauce
- 1 1/4 cups frozen chopped spinach, thawed and drained
- 1/4 cup dried cranberries
- 1 dried thyme
- Preheat an oven to 400F. Whisk together the additional oil and soy sauce in a small bowl. Prepare the pie crust with a light layer of the oil soy sauce mixture.
- Heat the oil in a skillet over medium heat. Add onion, celery and garlic and season with the salt and pepper. Sauté for 7 to 9 minutes, or until the onions soften and begin to caramelize. Set aside.
- Reserve 1/4 of the white kidney beans and set aside. Pulse the remaining white kidney beans with the walnuts, lemon juice and soy sauce. Pulse until lightly chopped, but not yet pureed. Remove half of the chopped bean mixture to a large bowl.
- Transfer the sautéed onions to the food processor that still contains half of the chopped bean mixture. Puree until smooth.
- Transfer the bean onion purée to bowl with the lightly chopped beans walnut mixture. Add the thawed spinach, cranberries, thyme, and 1/4 cup of reserved white kidney beans. Stir to combine and transfer to the thawed pie shell, spreading the mixture evenly.
- Brush the oil soy sauce mixture on top of the pie. Bake for 35 minutes, or until lightly browned.