Sweet Red Bean Pie Food

SWEET RED BEAN PIE

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.

SWEETIE PIE'S GREEN BEANS

Steps:

• 1. Bring first three ingredients to a boil.
• 2. Add garlic and potato and boil 10 minutes.
• 3. Reduce heat. Add remaining ingredients and simmer for 10 minutes or until green beans are tender.

SWEET AZUKI BEAN PIE

Steps:

• 1. Boil beans until soft. Rinse.
• 2. Preheat oven to 350.
• 3. Place bean in food processor or blender with butter. Blend until smooth.
• 4. Add other ingredients, blend for an additional minute.
• 5. Pour into unbaked crust. https://www.justapinch.com/recipes/dessert/pie/autumn-pie-crust.html
• 6. Bake until a toothpick in center comes out clean.
• 7. Best served with ginger whipped cream. Try my recipe. https://www.justapinch.com/recipes/dessert/other-dessert/ginger-whipped-cream.html

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

NO FAIL BEAN PIE

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.

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.

RED BEAN PIE

Steps:

• 1. Mash cooked beans. Combine sugar, salt and flour. Add beaten yolks, milk and beans. Cook until thick. Add butter, vanilla and coconut. Make meringue with egg whites. Pour filling into baked shell, top with meringue. Cook in slow oven til meringue is brown.

ANKO (SWEET RED BEAN PASTE)

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.