Supreme Bean Pie (Gimme that Recipe!)
Come into the kitchen and watch cookbook author Bayyinah make a delicious bean pie! :) Need a cultural dish for Black History Month, Kwanzaa, International Day or simply any time of the year? This recipe is enough to fill two pies crusts.
Bean pies originated from the American black Muslims known as the Nation of Islam. This smooth healthy pie is made from the navy bean. It's similar to pumpkin and sweet potato pies, but it has a more smooth texture along with a higher fiber content.
This recipe was inspired by my late father Alton Galloway, Jr.
-Bean Pies taste better when eaten after 3 - 4 days to allow the beans to settle along with the flavors.
-If you want your bean pie to have a darker crystalized pie top, use cold or room temperature butter instead of melting your butter.
Bayy's Bean Pie Recipe List
2 cans navy beans, drained and rinsed OR
1.5 cup dry baby beans
2 cups sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 stick butter, softened or melted
2 cups evaporated milk or half and half
2 tablespoons vanilla extract
1 1/2 tablespoons flour
2 pie crusts
For dry beans: Soak dry beans overnight to release gases. In a heavy pot simmer beans on low until tender.
Preheat oven at 350 ° F
In a blender or food processor combine all ingredients. Blend well until smooth. Prick the bottom and sides of pie crusts. Fill pie crusts with bean custard. Bake in the oven for 60 minutes or until middle of the pie is set. Cool and refrigerate.
*I DO NOT OWN THE RIGHTS TO THE MUSIC*
Intro - "Gimme Dat" instrumental by P-Square
Body - "Fight the Power" instrumental by Public Enemy
Outro - "Y.B.E." instrumental by Prodigy
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