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
Time 2h20m
Yield 12
Number Of Ingredients 11
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
RED AND BLACK BEAN PIES
No pie crusts needed, just prepared polenta slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
- Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
- Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.
RED AND BLACK BEAN PIES (WITH POLENTA)
Tasty dinner that freezes well. 1 lb of ground beef or turkey can be added if desired but this makes a wonderful meatless meal. Looks really good if you bake individual pies in ramekins but tastes just as good in pie plates as well and is easier to clean so that's how I usually do it. Also since there is only three of us, I bake one pie plate for dinner and freeze the other for another night. Works great! Be careful not to overbake or this dish will dry out!
Provided by little_wing
Categories Tex Mex
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Heat 1 Tbs oil in large saucepan over med. heat.
- Add white part of scallions and garlic.
- Season with salt and pepper.
- Cook until softened, stirring constatly, 2-3 minutes.
- Add beans, tomatoes with juice and 1/2 cup water.
- As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch.
- Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
- Meanwhile, brush 8 10-12oz ramekins or custard cups with remaining oil. Or you can use 2 pie plates. Each ramekin serves one, each pie plate serves four.
- Slice polenta into 8 rounds and place one in each ramekin. If using pie plates, slice into 16 rounds and place 8 in each pie plate.
- Remove bean mixture from heat.
- Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
- Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
- Top with cheese.
- At this point, you can freeze the unbaked pies. Let cool completely and cover with foil. Then freeze for up to 3 months.
- Bake at 400 15-20 minutes.
- Let stand 10 minutes before serving.
- If desired, garnish with cilantro and serve with salsa.
- If frozen, no need to thaw before baking: Bake frozen and foil-covered 60-70 minutes if in ramekins and 70-80 minutes if in pie plates.
- Remove foil and bake until cheese is golden brown, about 15 more minutes.
Nutrition Facts : Calories 636.5, Fat 13.4, SaturatedFat 4.9, Cholesterol 18.9, Sodium 263.5, Carbohydrate 103.7, Fiber 24.8, Sugar 3.8, Protein 30.1
BLACK BEAN PIE
This is a hearty main dish pie. We serve it with a green salad and a light dessert. If desired, add a few sliced jalapenos and 1/2 pound of ground beef to the pie.
Provided by Sherrie
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
- Bake in preheated oven for 45 minutes, or until crust is golden.
Nutrition Facts : Calories 920.3 calories, Carbohydrate 103.6 g, Cholesterol 58.8 mg, Fat 38 g, Fiber 24.9 g, Protein 42.4 g, SaturatedFat 16.6 g, Sodium 1659.4 mg, Sugar 3.5 g
BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h
Yield 100 servings
Number Of Ingredients 12
Steps:
- For the beans: Place the beans in large bowls or pots, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a few large pots and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pots and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
- Divide the soaked beans between 2 very large pots. Into each pot, add 3 quarts (12 cups) chicken broth, 2 tablespoons salt, 2 tablespoons pepper, half of the garlic and onions and 1 gallon (16 cups) water. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
- For the spice mixture: Heat the oil in a skillet, then add the oregano, cumin, coriander and chile powder and fry until the color deepens (do not let it brown), 30 seconds to a minute. Divide the spice mixture between the pots of beans, along with the salt (3 tablespoons salt in each pot) and stir together. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
TORTILLA AND BLACK BEAN PIE
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g
SWEET RED BEAN PIE
Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon.
Provided by YummySmellsca
Categories Pie
Time 1h12m
Yield 1 9-inch pie, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
- Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
- Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
- Pour into the pie shell.
- Sprinkle with pecans, if using.
- Place the pie in the oven and bake on the middle rack for 12 minutes.
- Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
- Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
- When done, the filling will be completely set.
- Cool completely to room temperature, then chill overnight before serving.
Nutrition Facts : Calories 296.7, Fat 9.6, SaturatedFat 3.8, Cholesterol 40.7, Sodium 129.6, Carbohydrate 43.7, Fiber 5, Sugar 14.5, Protein 9.5
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