Sunday, 18 July 2010

Bean Pie

This dessert pie takes the prize for economy and nutrition. Beans are used in desserts many parts of the world. I found some recipes for very rich versions of bean pie, much like pecan pies, which are popular in southern United States. This recipe is similar in taste and texture to pumpkin pie and can be served with whipped cream.


1 unbaked pie shell (9 inch)

In a blender combine:
  • 2 cups cooked beans, preferably light, smooth beans such as peruano beans (or white kidney, navy or pinto beans)
  • 1 cup milk of your choice (I used unsweetened soy milk)
  • 2 eggs
  • 1 teaspoon each of cinnamon and ginger
  • add 1/2 teaspoon nutmeg and cloves if you like them
  • 1/2 teaspoon of salt if you have not used canned or salted beans
  • 3/4 cup brown sugar or sweetener of your choice
Blend together and pour into prepared pie shell. Bake for 10 minutes at 425F and then reduce heat to 350F and bake until set, about 25-30 minutes.

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