I tried something new last night. I had a huge pot of navy beans leftover from making White Chicken Soup, and I wanted to do something other than freeze them. I came across a recipe for Bean Pie, and I figured… if it’s good, it’ll make a great alternative to more expensive fruit pies! So I tried it, and it was delicious.
You wouldn’t think a pie made out of beans would be tasty, but my husband said it reminded him of pumpkin pie, and my kids thought it tasted just like my banana bread. Needless to say, it didn’t last a day.
This is a great dessert to make during hard times. Beans are cheap. And if you have them in your food storage, bean pie would be a welcomed addition to your menu.
The only thing I’ll do differently next time is mash the beans more thoroughly. Biting into a chunk didn’t ruin the taste of the pie, but the texture was like- yeah, I can tell this is a bean.
Navy Bean Pie
- 1 1/4 c. all purpose flour
- 1/4 tsp salt
- 1/3 c. coconut oil
- cold water
On a lightly floured surface, roll the dough flat into a 12″ circle. Gently place this in a 9″ pie dish. Do not prick pastry.
- 2 eggs, lightly beaten
- 1 cup evaporated milk
- 2 cups cooked and mashed navy beans (really be sure to mash them and get rid of any big chunks)
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon clove
With a whisk or mixer, combine the eggs and milk in a medium bowl. Add the rest of the ingredients, and mix on low until blended well. Pour into unbaked pie crust. Bake at 425* for 15 min. Reduce heat to 350* and continue baking for 35 more minutes, or until a toothpick comes out clean from the center.
Whipped cream would make a lovely topping.
It really does have a Thanksgiving-ish taste to it with all of those spices added in. You’d never know it was made from beans if you weren’t told.
I don’t know about you, but I’m very excited about making bean pies. Please try it. And then let me know what you think!