Butter Bean Pie Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
• In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.

Steps:

• Cover lima beans with water in a large pot and soak overnight. Drain and return lima beans to the pot; cover beans with fresh water.
• Heat a large skillet over medium-high heat; cook and stir bacon until crisp, about 5 minutes. Reserve about 2 teaspoons bacon drippings and drain bacon on paper towels.
• Bring lima beans, bacon, and reserved bacon drippings to a boil. Reduce heat to medium-low and simmer until beans are just tender, 40 to 60 minutes. Stir heavy cream and butter into bean mixture and cook until thickened, about 15 minutes more. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees.
• Grease bottom of cast iron skillet with Crisco and sprinkle with salt.
• Bring skillet to med-high temperature.
• Crumble ground beef all over skillet.
• After a minute or so, turn heat to medium.
• Use a heavy duty spoon to squash beef while browning to keep an even crumble.
• Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne.
• Add 1 can of butter beans, reserve liquid.
• Let cook for a bit.
• Add 1/2 the reserved bean liquid.
• Let cook for a bit.
• Sprinkle with flour to thicken.
• Then add the remaining bean liquid.
• Let cook down until it is moist but not soupy.
• Put into mixing bowl and let cool to warm temperature.
• Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling.
• Add chopped pickles.
• If the mixture is cooled, mix in 2 eggs.
• Scoop into pie shell, cover with top crust, cut three vent slits into top.
• Cook for 30 minutes.
• Let cool for 20 to 30 minutes.
• Eat :).

Steps:

• 1. I use large stock pot and use lowest rack in oven. prepare dried butter beans according to package directions.Can be done before hand but reserve juice to 2 inches above cooked beans.
• 2. Preheat oven to 425. Brown ground chuck with the garlic,add salt and pepper to taste,drain off fat.
• 3. Slice onion and separate into rings.set aside.
• 4. Mix the 2 cornbreads according to package directions in one bowl and add the half c. of flour set aside.
• 5. Make sure your beans and juice are hot.Spoon ground chuck in a layer all over top of beans and juice.don't stir. next layer,Rotell tomatoes spread on top of meat,next layer onions,then layer the cheese.before last step spray the sides of pan with cooking spray.spoon the cornbread mixture on top layer and carefully spread to sides of pan.Bake 45-60 mins until golden brown and knife inserted in middle comes out clean
• 6. serve in bowls.with large strong metal spoon dig down through all the layers should still be some juice in bottom.Be sure to get some of that too!

Steps:

• Put the flour in a mixing bowl, and add the butter and ½ tsp fine salt. Rub gently with your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.
• Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.
• Meanwhile, put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins.
• Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.
• Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.
• Roll out the pastry on a work surface dusted with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring a little spills over the edges (the pastry is quite short - you can patch up when lining the tin, if needed). Pour the filling into the pastry case.
• Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.
• Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.

Steps:

• To make the pastry, put both flours into the bowl of a food processor with the butter, thyme leaves and ½ tsp fine sea salt. Pulse for a few seconds until the mixture resembles sandy rubble, then add the whole eggs and 2-3 tbsp cold water. Pulse again until it comes together into a ball, then transfer to a lightly dusted work surface and knead briefly until smooth. Wrap and chill for 30 mins.
• To make the filling, heat the oil in a frying pan over a low-medium heat, and cook the onion for 30 mins until sticky, golden and caramelised. This will take some time, but it will add depth and sweetness to the pie. Add a splash of water if the onions start to darken too quickly or catch.
• Add the parsnips and 250ml water. Cook for 15 mins, stirring often until the water has evaporated and the parsnips are tender and just starting to colour. Remove from the heat and leave to cool.
• Mix the eggs and crème fraîche together in a large bowl until smooth, then fold in the feta, thyme, butter beans and the veg mixture. Add the mace, lemon zest, ½ tsp black pepper and a little salt.
• Cut off two-thirds of the pastry and roll it out on a lightly floured work surface to a thickness of 3-4mm. Use it to line a 23cm cake tin or round pie dish (it should be about 7cm deep), leaving some pastry overhanging. Spoon in the filling, levelling the top.
• Roll out the remaining pastry until it's large enough to cover the top of the pie. Brush a little of the egg yolk around the edge of the pie, then lift the pastry lid over the top and press the edge to seal. Trim any excess pastry with a sharp knife. Make a steam hole in the middle of the lid, then glaze with the rest of the egg yolk. Sprinkle over the dried herbs, then chill for 30 mins. Will keep in the fridge for up to 24 hours.
• Heat the oven to 180C/160C fan/gas 4. Bake the pie for 50 mins until the pastry is golden, crisp and dry. Leave to rest for 15 mins before cutting and serving.

Steps:

• Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
• Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
• Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.

Steps:

• 1. Brown hamburger, onion, salt and pepper, drain fat. Put into bottom of casserole dish. Layer butter beans on top of meat with plenty of bean juice. Spread tomato soup on top of beans (do not dilute soup). Mix up cornbread mixture and spread on top of the soup. Bake at 400 until cornbread is done.