top of page

Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Beans & Greens Pie

Serves 8 Prep time: 1 hr Baking time: 20 minutes


Beans & greens, the healthy mainstay of the plant-based lifestyle, is the tasty theme of this veggie pie, livened up with sweet thyme-roasted cherry tomatoes & Moroccan harissa spice blend.




1 lb mixed colored cherry tomatoes

Sprigs of fresh thyme or dried thyme leaves

2 cups of cooked mixed beans (kidney, chickpea, black, white, red, mottled)

4 lbs mixed fresh greens (turnip or beet greens, Swiss chard, collards, kale, spinach), steamed, squeezed & roughly chopped to yield 3-4 cups

2-4 tbs oil-free mild Moroccan harissa chili paste (recipe below)

Iodized sea salt to taste



2 cups chickpea flour (besan)

2 tbs full nutritional yeast

½ tsp sea salt

Large pinch white pepper

2 tbs arrowroot

2 tbs freshly ground flaxseed

2 tsp granulated onion

2 tsp granulated garlic

½ cup firm tofu, drained well

2-3 good quality canned whole tomatoes



  • To make harissa:

  • 15 mild kashmiri dried chilis (available in Indian groceries or online)

  • 3 cloves garlic, minced

  • 1 tsp cumin seed

  • 1 tsp coriander seed

  • ½ tsp sea salt

  • In a bowl, cover chilis with boiling water. Soak until fully softened. (Alternatively, microwave for 1 minute & set aside to rehydrate & soften.) Drain.

  • Dry roast seeds in a skillet just become aromatic & you see the first tendril of smoke appear. Remove immediately from heat. Do not allow to burn or they'll taste bitter. Cool. Grind in a spice grinder.

  • Combine with all harissa ingredients in a food processor & process until smooth & uniform, or use a mortar & pestle to pound into a paste. Add just enough water to create a paste.


  • Halve tomatoes. Place on parchment facing up. Strew thyme springs or sprinkle thyme leaves. Roast at 400°F/200°C for 25 minutes or until softened. Set aside.

  • In a large mixing bowl combine beans, greens, harissa to taste, mixing well. Salt to taste.

  • Combine dry crust ingredients in a food processor, pulse to blend. Add tofu & run for 1-2 minutes. Add 1 tomato at a time & process to achieve a uniform soft, but not wet, ball of dough (akin to Playdoh).

  • Sprinkle a board with chickpea flour, roll out dough, flipping & flouring, to ¼” thickness. Shape to pie pan, trim & crimp edges.

  • Fill with greens & beans mix, mounding slightly in the center.

  • Top with roasted tomatoes

  • Bake 20-25 minutes for full pie – just until golden.



Beans and Greens Pie

    Cathy's Card
    bottom of page