Garlic & Rosemary Lupini Bean Pot Pie with a Cornbread Crust

By Emily Wilson

Satisfy your comfort food cravings with this garlicky veggie pot pie.


Time: 60 min.

Servings: 4


  • 1 bag Brami Garlic & Rosemary Lupini Beans
  • 1 cup pearl onions; halved
  • 2 carrots; peeled and diced
  • 2 stalks celery; diced
  • 3 cloves garlic; minced
  • 1 cup asparagus; cut into 2 inch pieces
  • 2 tsp rosemary; chopped
  • 2 tsp thyme; chopped
  • 1 cup veggie broth
  • 1 cup whole milk
  • 2 tbsp all purpose flour
  • Salt and pepper


The Crust

  • 3⁄4 cup all purpose flour
  • 3⁄4 cup cornmeal
  • 1⁄4 cup brown sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 3⁄4 cup milk



  1. Add the lupini beans to a food processor. Pulse until they are an even riced mixture. Set aside.
  2. In a pan over medium heat add the cooking oil. Toss in the onions, carrot, and ginger. Cook 2-3 minutes until onions are slightly translucent.
  3. Add the garlic and cook another minute until fragrant.
  4. Add riced beans, frozen peas, and sesame oil. Cook for 2-3 minutes until the peas are cooked through.
  5. Add the egg to the middle of the pan and once fully cooked mix it into the rest of the mixture.
  6. Finish the mixture with soy sauce and cook 1-2 more minutes until sauce is soaked up completely.
  7. Serve with chopped green onion and sesame seeds!

Multi-Serve (5.3oz) / 8 Pouches

Keep reading...

Fall Healthy Bowl with "Bacon" Beans

Calabrian Pepper Hushpuppies

Harvest Salad with Blue Cheese Dressing