Navy Bean Pie Recipes

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CLASSIC BEAN PIE

Before my children were born, we used to visit this really nice couple we met while attending college. We would have dinner together, and one of the things my friend would bake were bean pies. The recipe she gave me I changed, and made it my own. The consistency and texture on this pie is very nice, and would go great with a...

Provided by Cecelia Anderson

Categories     Pies

Time 55m

Number Of Ingredients 10



Classic Bean Pie image

Steps:

  • 1. In a large bowl, add softened butter to mashed beans and mix well. Add the sugar and mix well by hand.
  • 2. In a blender add the one can of evaporated milk. Then add the beaten eggs and blend. To the eggs and milk add the nutmeg, cinnamon, flour, and vanilla, then blend.
  • 3. Finally add the butter, bean and sugar mixture. Blend for at least 2 minutes. This will give the pie a nice smooth consistency. Pour into a 9-inch pie shell and bake at 350 degrees until firm and brown. It takes approximately 60 minutes to bake. (This filling is enough for two pies.)

2 c cooked mashed beans(navy, great northern, pinto)
1/2 c softened butter (1 stick)
2 c granulated sugar
4 eggs, beaten with a fork
1 can(s) evaporated milk (any brand)
2 Tbsp flour
2 tsp nutmeg
2 Tbsp vanilla
2 tsp cinnamon
1 9 inch pie shell

NAVY BEAN PIE

A custardy navy bean puree is generously spiced with cinnamon for the filling of this fall-friendly pie. Martha made this recipe on episode 703 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10



Navy Bean Pie image

Steps:

  • Rinse beans and transfer to a saucepan. Add 3 cups water and bring to a boil. Reduce to low, cover, and cook beans slowly until tender, 1 1/2 to 2 hours. Measure 1 cup beans and set aside, reserving remaining beans for another use.
  • On a lightly floured surface, roll out pate brisee to a 13-inch round about 1/8-inch thick. Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
  • Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with pie weights or dried beans.
  • Bake until the edges of the crust begin to turn golden, about 30 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 20 minutes more. Transfer the crust to a wire rack to cool slightly.
  • Reduce oven temperature to 350 degrees. In a blender, combine beans, evaporated milk, 2 tablespoons flour, sugar, butter, cinnamon, eggs, and vanilla. Blend until mixture is smooth.
  • Strain bean mixture through a sieve into a glass measuring cup. Pour filling into cooled crust and bake until golden filling is just set, 50 to 60 minutes. Let cool completely on a wire rack before serving with whipped cream, if desired.

1 cup dried navy beans, picked over, soaked overnight, and drained
2 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Essential Pate Brisee
One 12-ounce can evaporated milk
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
4 large eggs
2 teaspoons pure vanilla extract
Whipped cream, for serving (optional)

NAVY BEAN AND HAM POT PIE

This one was a family favorite when we were kids but I did not find the recipe in Mom's notebook. (She had an entire dresser drawer full of recipe clippings and I just took the notebook and few of the papers when she passed.) So I called my sister Susan Stevens. We brainstormed and I think we have the recipe from our combined...

Provided by Marcia McCance

Categories     Savory Pies

Number Of Ingredients 12



Navy Bean and Ham Pot Pie image

Steps:

  • 1. PREPARING THE BEANS: The night before rinse beans and remove any rocks. Place beans in pot and cover with water to soak overnight on the stove top. In the morning you will see bubbles on the water -- the beans are releasing some of their gas.
  • 2. Discard the soaking water and cover the beans with water again and bring to a boil. After it comes to a boil, turn the heat off, let it cool a little, and then discard this water, too. (This removes a lot of the gas from the beans.)
  • 3. COOKING THE BEANS AND SOUP: Fill a 6 qt pot with the beans and 4 quarts of fresh water.
  • 4. Add the ham, onion, celery, and carrots (all cubed small) to the water and turn up the heat to bring it to a boil, again. Then turn the heat down and simmer for a few hours until the beans are cooked. (You can reduce the cooking time to about 30-45 minutes by using a pressure cooker.)
  • 5. MAKING THE POT PIE DOUGH: 1.Combine flour, milk, egg, and salt. Mix well. If dough is too sticky just add a little more flour. 2.Roll dough out on flour covered area to about 1/4" inch thick. (Thickness should be about twice what you would use for actual pie crust.) Cut dough into 1 1/2" squares to make noodles.
  • 6. Slowly drop individual squares into the bubbling finished soup and cook for 10 minutes on medium heat until noodles are done. You can tell they are done when they puff up a little and change to an even color. Serve immediately. Note 1: if you cook the dough too long they will slowly disintegrate into the soup. This is not bad, it won't ruin the soup, but you won't have any of the delicious pot pie to eat -- which is part of the pleasure.
  • 7. Note 2: No need to add salt, the ham has plenty. If you add too much ham, the soup will be too salty.
  • 8. Note 3: This could be made with a ham bone, rather than the ham steak. You can also make it with about 1/2 pkg of uncooked bacon cut in cubes.

SOUP:
1 small pkg. dry navy beans (or great northern white beans) i like the navy beans because they are smaller
1 ham steak (cubed)
1 small onion (chopped)
2 stalks of celery (cubed)
2 large carrots (cubed)
4 qt water (need lot of broth for noodles to cook properly)
POT PIE DOUGH (LIKE NOODLES / DUMPLINGS)
1 1/2 c flour
3/4 c milk
1 whole egg
1/2 tsp salt

NAVY BEAN PIE (MUSLIM)

I got hooked on the Bean Pie I used to get from the Muslim bakery back home, so had to try and recreate it! This is very good and reminds me of pumpkin pie, except it's made from beans. :-) (To get the beans smoothly mashed, I would recommend a food processor).

Provided by byZula

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 11



Navy Bean Pie (Muslim) image

Steps:

  • Preheat oven to 425 degrees.
  • Combine eggs and evaporated milk in a bowl.
  • Add beans, sugar and all spices.
  • Beat at low speed of a mixer until well blended.
  • Pour into unbaked pie shell.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees and bake for another 35 minutes or until knife inserted in center comes out clean.
  • Serve warm with whipped cream or you can even enjoy it cold. :-).

1 unbaked 9-inch pie shell
2 eggs, lightly beaten
1 cup evaporated milk
2 cups cooked and mashed navy beans
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon clove
whipped cream (optional)

NO FAIL BEAN PIE

This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.

Provided by Imam Qadriyyah S. Mabel-Doroth

Categories     Desserts     Pies

Time 2h20m

Yield 12

Number Of Ingredients 11



No Fail Bean Pie image

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.

Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g

2 deep-dish prepared pie crusts
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
2 tablespoons all-purpose flour
2 ½ cups white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks

BEAN PIE

Provided by Nancie McDermott

Categories     Milk/Cream     Bean     Dairy     Vegetable     Bake     Vegetarian     Legume     Family Reunion     Advance Prep Required

Yield Makes one 9-inch pie

Number Of Ingredients 10



Bean Pie image

Steps:

  • 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.

Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
1 cup sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk or half-and-half
1/4 cup butter, melted
2 eggs
1 tablespoon vanilla extract
1 cup mashed, cooked navy beans

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