My Mothers Southern Pinto Bean Pie Food

PINTO BEAN PIE

Pinto Bean Pie image

Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto Bean Pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. -Valerie Elijah, Dayton, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/2 cup canned pinto beans, rinsed, drained and mashed
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/4 cups sugar
1/2 cup sweetened shredded coconut, finely chopped
2 eggs, lightly beaten
1 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Whipped topping, optional

Steps:

In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.

Nutrition Facts :

SOUTHERN STYLE PINTO BEANS

Southern Style Pinto Beans image

A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you're in the mood to splurge, fried potatoes are a must. I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem.

Provided by Jessi Leigh

Categories Ham

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried pinto bean, sorted and rinsed
1 (32 ounce) container chicken broth or 4 cups water
1 smoked ham hock or 1/4 lb cooked ham, shredded
1 medium onion, finely diced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
bay leaf

Steps:

Cover beans with water and soak overnight, or 6-8 hours.
In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
Cover. Cook on low 10 hours, or on High 5 hours.
Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
Serve with cornbread and fried potatoes.
TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.

MOM'S SOUTHERN PECAN PIE

Mom's Southern Pecan Pie image

My Mother first made this pie in 1949. The recipe was on a can of pecans. (I wasn't born then, but evidently pecans used to be sold in cans.) She kept the can in the kitchen cabinet. For some reason she never wrote it down. It's been a family favorite for 4 generations.

Provided by Junebug

Categories Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sugar
1/2 cup corn syrup
1/4 cup butter, melted
3 eggs, beaten
1 (9 inch) unbaked pie shells
1 cup pecan halves (use halves or break them into pieces, whichever you prefer.)

Steps:

Preheat oven to 375.
Combine sugar, butter and syrup.
Add beaten eggs and pecans and mix well.
Pour filling into pie shell.
Bake for about 45 minutes til center barely "jiggles".
Cool and enjoy.

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