Serves: 6
Total Calories: 131
Set Global Sun Oven out to preheat.
Wash the potatoes, put them in a pot with enough cold water to cover them well and bring to a boil.
Trim the green beans and soak them in a large bowl of cold water for 10 minutes. Bring 4 quarts of water to a boil. Add 1 tablespoon salt. When water returns to a rapid boil, add the drained green beans. Adjust heat so that it boils at a moderate pace. Drain the beans when they are just tender and have lost their raw flavor, 6 to 10 minutes. Chop the beans until very fine in a food processor; do not puree. Drain the potatoes when tender. Peel them and pass them through a food mill or potato ricer. Combine beans, potatoes, eggs, salt, pepper, and marjoram in a large bowl. Mix thoroughly. Lightly smear the baking pan with olive oil. Sprinkle bread crumbs generously over the bottom and the sides of the pan; invert the pan to shake out excess crumbs. Put bean and potato mixture into the pan, distributing it evenly and leveling it with a spatula. Top with more bread crumbs and a drizzling of olive oil. Bake in the GSO for about 90 minutes. Cool on a rack for about ten minutes, run a knife around the edges and carefully release the ring of the pan. Serve warm or at room temperature.
This Savory Solar Potato and Green Bean Pie recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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