Bean Pie (with Millet Crust)

This one's really a savory tart, not a pie. I don't care! Enjoy. (I'm on track to make three pies this week, so stay tuned. This is just a practice round.)

The recipe (as usual, from Mark Bittman's How to Cook Everything Vegetarian):

Nearly any bean will produce delicious results in this creamy tart, one that features a cooked-grain crust, but lighter colored beans are definitely more attractive. (Black beans can be a bit scary, but topping the pie with cheese is a simple and tasty solution.) If you start with cooked beans and you have a food processor, the whole process is very quick. A few roasted chiles (even canned are good) mixed into the filling with the bell pepper are nice. 

You can use any cooked grain you like for the crust, as long as it will hold together. Short or medium grained rice, quinoa, or bulgur all work very nicely.Other beans you can use: any red, pink or white beans.

1 Tbsp neutral oil, like grapeseed or corn, plus more for greasing the pan1/2 cup millet2 cups cooked or drained pinto beans1/2 small onion, chopped1 small red bell pepper, cored, seeded and chopped2 cloves garlic, chopped1- 1/2 tsps chopped fresh rosemary or thyme or about 1/2 tsp. dried3/4 cup cream, stock, bean-cooking liquid or waterFreshly ground black pepper1/2 cup corn kernels (frozen are fine; don’t bother to thaw)3 egg yolks

Directions:1. Preheat the oven to 350. Put the oil in a small pot over medium heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden. Add one cup of water and a good pinch of salt; bring to a boil. Immediately turn the heat down to low so the mixture bubbles gently. Cover and cook until the liquid is absorbed and the millet is tender, 20 to 30 minutes. Set aside.2. Put the beans, onion, bell pepper, garlic, rosemary, cream or other liquid, a pinch of salt and a good amount of pepper in a blender or food processor; puree until smooth, adding a Tbsp or two more liquid if necessary. Taste and adjust the seasoning, transfer to a bowl, and mix in the corn and egg yolks.3. Grease a pie or tart pan and press the millet into it to form a crust, then pour the bean mixture into the pan. Put in a larger baking dish (I needed to use a roasting pan!) and put in the oven; add water to the baking dish to come up as far the sides of the pan as practical, then bake until set and slightly jiggly in the middle, about 45-50 minutes, Remove from the oven and cool on a rack for a few minutes. Slice and serve warm or at room temperature.

Some notes about this:

1. Bittman calls for pinto beans; I used a three-bean mix, canned. I bet a lighter bean would be nice.
2. I left out corn, due to the corn leftovers I thought I had in the fridge being moldy. 
3. I should've erred on the side of cooking the millet a little bit longer, until it was really pliable. As it is, the millet makes a nice crust, sort of light and chewy; but it could have been a little sturdier.
4. I added a 1/2 cup of shredded cheese to the pie mix, and a little extra juice (I used bean juice and a dab of cream). As a result, the pie came out of the oven looking firm but when I cut into it, it was very soft, even oozy. (Though, day two, as pictured here, it made for an excellent cold lunch). Next time around, I'll put in less liquid and cook it longer, and let it cool before serving. 

Also, last but not least: the salad pictured here is this, and is recommended for summertime snacking:

http://content.markbittman.com/recipes/barley-salad-with-cucumber-and-yogurt-dill-dressing