Super Bean Pie Food

SUPER BEAN PIE

Steps:

• Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PINTO BEAN PIE

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.

SPICY BEAN AND BEEF PIE

Steps:

• Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.

NAVY BEAN PIE (MUSLIM)

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. :-).

MUSLIM BEAN PIE

Steps:

• In a food processor add all ingredients.
• Mix on low speed for 1 minute or more, until smooth and no lumps remain.
• Pour into pie crust.
• Bake in a 350 degree preheated oven for 45 to 60 minutes.
• Top will be golden brown.
• Cool on a wire rack.
• Serve warm or cold.
• Refrigerate leftovers.

BEAN PIE

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.