Bean Pie

Bean Pie
Bean Pie
Ever since I first tasted bean pie at The Know bookstore in Durham, North Carolina, I've been a fan. Given my deep affection for egg custard, pumpkin, and sweet potato pies, it's no surprise that I would adore bean pie, which shares culinary roots with those pie favorites. Developed in the 1930s as part of the nutritional teachings of the Nation of Islam, bean pies became standard items at black Muslim bakeries in urban communities from Chicago and Oakland to Detroit and Washington, D.C. Navy beans are most commonly cited in recipes, but great northern beans and pinto beans are also popular choices. With a can of beans and the usual custard pie ingredients, you can turn out a delicious bean pie fast. You can use a blender or a food processor to mix up your filling, or mash the cooked, drained beans well with a potato masher or a fork.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes one 9-inch pie
American Milk/Cream Bean Dairy Vegetable Bake Vegetarian Southern Legume Family Reunion Advance Prep Required
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 1 tablespoon flour
  • 2 eggs
  • Carbohydrate 349 g(116%)
  • Cholesterol 478 mg(159%)
  • Fat 67 g(104%)
  • Fiber 33 g(132%)
  • Protein 67 g(134%)
  • Saturated Fat 38 g(191%)
  • Sodium 276 mg(11%)
  • Calories 2248

Preparation Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively. In a medium bowl, combine the sugar, flour, cinnamon, and nutmeg, and stir with a fork to mix well. Add the milk, butter, eggs, and vanilla, and stir to mix everything well. Add the mashed beans and use an electric mixer or a whisk to beat all the ingredients together well, making a thick, smooth filling. Pour the filling into the piecrust. Place the pie on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 40 to 50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool for 20 to 30 minutes. Serve warm or at room temperature. From Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan by Nancie McDermott. Text copyright © 2010 by Nancie McDermott; photographs © 2010 by Leigh Beisch. Published by Chronicle Books LLC.

Preparation Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively. In a medium bowl, combine the sugar, flour, cinnamon, and nutmeg, and stir with a fork to mix well. Add the milk, butter, eggs, and vanilla, and stir to mix everything well. Add the mashed beans and use an electric mixer or a whisk to beat all the ingredients together well, making a thick, smooth filling. Pour the filling into the piecrust. Place the pie on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 40 to 50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool for 20 to 30 minutes. Serve warm or at room temperature. From Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan by Nancie McDermott. Text copyright © 2010 by Nancie McDermott; photographs © 2010 by Leigh Beisch. Published by Chronicle Books LLC.

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