Linguiça White Bean and Leek Pot Pie

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Linguiça White Bean and Leek Pot Pie

Linguiça White Bean and Leek Pot Pie
1 (3/4- oz.) package Pistol River Wild Mushroom Mix (or dried porcini or chanterelle)
2 tbsp. olive oil, divided
2 leeks, thinly sliced (white and pale green parts only)
2 Medium carrots, peeled and diced
1 (11- oz.) package hot or mild linguica, sliced 1/4-inch thick
3 cloves garlic, minced
1/4 cup flour
1 (32- oz.) package chicken stock
1 (15- oz.) can white beans, rinsed and drained
2 cups 1-inch cubes Nob Hill Trading Co. Pugliese Bread (in our Bakery)
2 tbsp. grated Parmesan cheese
1 tsp. Morton & Bassett Italian Seasoning

Prep: 30 minutes, Cook: about 1 hour, 20 minutes, Serves: 8

1. Preheat oven to 400°F. Soak dried mushrooms in water for 15 minutes; drain and coarsely chop. Heat 1 tbsp. oil in a very large skillet over medium-high heat. Add leeks and carrots and sauté for 5 minutes. Add soaked mushrooms, linguiça and garlic; cook for 5 minutes more.

2. Sprinkle flour over mixture; cook and stir for 2 minutes. Add stock and beans and bring to a boil. Reduce heat and simmer for 10 minutes, then transfer mixture to a large saucepan. Cover and cook over low heat for 30 minutes. Transfer to a deep dish pie plate.

3. Toss bread cubes with remaining olive oil, cheese and seasoning. Spoon over hot linguiça mixture. Bake for 20 to 25 minutes or until bread cubes are golden brown. 

Nutritional Information:
289 calories, 14 g protein, 15 g total fat (4 g sat.), 24 g carbohydrate, 4 g fiber, 3 g sugar, 29 mg cholesterol, 747 mg sodium, 7 points


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