CLASSIC BEAN PIE
Before my children were born, we used to visit this really nice couple we met while attending college. We would have dinner together, and one of the things my friend would bake were bean pies. The recipe she gave me I changed, and made it my own. The consistency and texture on this pie is very nice, and would go great with a...
Provided by Cecelia Anderson
Categories Pies
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, add softened butter to mashed beans and mix well. Add the sugar and mix well by hand.
- 2. In a blender add the one can of evaporated milk. Then add the beaten eggs and blend. To the eggs and milk add the nutmeg, cinnamon, flour, and vanilla, then blend.
- 3. Finally add the butter, bean and sugar mixture. Blend for at least 2 minutes. This will give the pie a nice smooth consistency. Pour into a 9-inch pie shell and bake at 350 degrees until firm and brown. It takes approximately 60 minutes to bake. (This filling is enough for two pies.)
NO FAIL BEAN PIE
This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.
Provided by Imam Qadriyyah S. Mabel-Doroth
Time 2h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g
BUTTER BEAN, MUSHROOM & BACON POT PIES
Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that's big on flavour but light on calories
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
- Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
- Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.
Nutrition Facts : Calories 378 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
BUTTER BEAN PIE
My family loves this recipe.I make it when they can all be home,(with everyone's busy schedules). It doesn't really matter who all will be here to eat it.I don't know how to make a little bit! If you like spicy use 2 envelopes of mexican cornbread instead of 1 of each
Provided by Tammy Parks
Categories Savory Pies
Time 2h45m
Number Of Ingredients 9
Steps:
- 1. I use large stock pot and use lowest rack in oven. prepare dried butter beans according to package directions.Can be done before hand but reserve juice to 2 inches above cooked beans.
- 2. Preheat oven to 425. Brown ground chuck with the garlic,add salt and pepper to taste,drain off fat.
- 3. Slice onion and separate into rings.set aside.
- 4. Mix the 2 cornbreads according to package directions in one bowl and add the half c. of flour set aside.
- 5. Make sure your beans and juice are hot.Spoon ground chuck in a layer all over top of beans and juice.don't stir. next layer,Rotell tomatoes spread on top of meat,next layer onions,then layer the cheese.before last step spray the sides of pan with cooking spray.spoon the cornbread mixture on top layer and carefully spread to sides of pan.Bake 45-60 mins until golden brown and knife inserted in middle comes out clean
- 6. serve in bowls.with large strong metal spoon dig down through all the layers should still be some juice in bottom.Be sure to get some of that too!
BEEF & BUTTER BEAN PIE
hamburger pie, simple and tasty. The amount of each spice is very, very loose. I add, smell and taste. Please make sure you're tasting as you go and adjust to your own preferences.
Provided by Kirste
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease bottom of cast iron skillet with Crisco and sprinkle with salt.
- Bring skillet to med-high temperature.
- Crumble ground beef all over skillet.
- After a minute or so, turn heat to medium.
- Use a heavy duty spoon to squash beef while browning to keep an even crumble.
- Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne.
- Add 1 can of butter beans, reserve liquid.
- Let cook for a bit.
- Add 1/2 the reserved bean liquid.
- Let cook for a bit.
- Sprinkle with flour to thicken.
- Then add the remaining bean liquid.
- Let cook down until it is moist but not soupy.
- Put into mixing bowl and let cool to warm temperature.
- Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling.
- Add chopped pickles.
- If the mixture is cooled, mix in 2 eggs.
- Scoop into pie shell, cover with top crust, cut three vent slits into top.
- Cook for 30 minutes.
- Let cool for 20 to 30 minutes.
- Eat :).
Nutrition Facts : Calories 416.6, Fat 25.6, SaturatedFat 7.6, Cholesterol 91.4, Sodium 1092, Carbohydrate 28.9, Fiber 2.6, Sugar 0.7, Protein 17
SQUASH, WINTER HERB & CRISPY BUTTER BEAN PIE
Make this hearty squash pie to serve as an alternative vegetarian Christmas centrepiece. It's festive and contains plenty of herby flavour
Provided by Anna Jones
Categories Dinner, Lunch, Main course, Supper
Time 2h40m
Number Of Ingredients 23
Steps:
- Put the flour in a mixing bowl, and add the butter and ½ tsp fine salt. Rub gently with your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.
- Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.
- Meanwhile, put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins.
- Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.
- Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.
- Roll out the pastry on a work surface dusted with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring a little spills over the edges (the pastry is quite short - you can patch up when lining the tin, if needed). Pour the filling into the pastry case.
- Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.
- Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.
Nutrition Facts : Calories 590 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
LENTIL SHEPHERD'S PIE WITH CELERIAC & BUTTER BEAN MASH
Lighten up a family favourite with this vegetarian shepherd's pie - mash celeriac and white beans with cream cheese for a low-GI topping
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Boil the celeriac until tender when tested with the point of a knife, adding the beans for the final 5 mins of cooking. Drain and roughly mash with the cream cheese until the cheese is well mixed, but the veg is still a little chunky.
- Meanwhile, tip the lentils into a pan with the leeks, celery and stock cube. Pour in the red wine and 600ml water, and add the tomato purée and thyme. Bring to the boil, cover the pan and simmer for 20-25 mins until the lentils are soft and pulpy. Towards the end of cooking, add a splash more water if they are drying out.
- Heat oven to 200C/180C fan/gas 6. Spoon the lentils into the base of 4 individual pie dishes, then top with the celeriac mash, smoothing it to the edge of the dishes. Bake for 35 mins until bubbling and golden, then serve with a green veg such as broccoli, if you like.
Nutrition Facts : Calories 247 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 16 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
PARSNIP, FETA & BUTTER BEAN PIE
Looking for a showstopping veggie dish? Packed with parsnips, feta and butter beans, this pie makes the perfect Christmas centrepiece
Provided by Anna Glover
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 16
Steps:
- To make the pastry, put both flours into the bowl of a food processor with the butter, thyme leaves and ½ tsp fine sea salt. Pulse for a few seconds until the mixture resembles sandy rubble, then add the whole eggs and 2-3 tbsp cold water. Pulse again until it comes together into a ball, then transfer to a lightly dusted work surface and knead briefly until smooth. Wrap and chill for 30 mins.
- To make the filling, heat the oil in a frying pan over a low-medium heat, and cook the onion for 30 mins until sticky, golden and caramelised. This will take some time, but it will add depth and sweetness to the pie. Add a splash of water if the onions start to darken too quickly or catch.
- Add the parsnips and 250ml water. Cook for 15 mins, stirring often until the water has evaporated and the parsnips are tender and just starting to colour. Remove from the heat and leave to cool.
- Mix the eggs and crème fraîche together in a large bowl until smooth, then fold in the feta, thyme, butter beans and the veg mixture. Add the mace, lemon zest, ½ tsp black pepper and a little salt.
- Cut off two-thirds of the pastry and roll it out on a lightly floured work surface to a thickness of 3-4mm. Use it to line a 23cm cake tin or round pie dish (it should be about 7cm deep), leaving some pastry overhanging. Spoon in the filling, levelling the top.
- Roll out the remaining pastry until it's large enough to cover the top of the pie. Brush a little of the egg yolk around the edge of the pie, then lift the pastry lid over the top and press the edge to seal. Trim any excess pastry with a sharp knife. Make a steam hole in the middle of the lid, then glaze with the rest of the egg yolk. Sprinkle over the dried herbs, then chill for 30 mins. Will keep in the fridge for up to 24 hours.
- Heat the oven to 180C/160C fan/gas 4. Bake the pie for 50 mins until the pastry is golden, crisp and dry. Leave to rest for 15 mins before cutting and serving.
Nutrition Facts : Calories 693 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
BUTTER BEAN PIE
I was the PTO president at my daughter's school and we put together a cookbook to raise some money and this recipe was given by the school secretary. It has been a favorite of mine since. Very southern and very good!
Provided by Christi Johnson
Categories Savory Pies
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Brown hamburger, onion, salt and pepper, drain fat. Put into bottom of casserole dish. Layer butter beans on top of meat with plenty of bean juice. Spread tomato soup on top of beans (do not dilute soup). Mix up cornbread mixture and spread on top of the soup. Bake at 400 until cornbread is done.
More about "butter bean pie recipes"
15 AMAZING BEAN PIE RECIPES TO MAKE AT HOME - EAT KANGA
From eatkanga.com
- Sausage, Beans & Onion Pie. Kicking off the list we have a classic recipe in the form of sausage, beans & onion pie. If you are after a dish that is hearty, filling, and tastes really good, then this is the perfect pie recipe for you to start with.
- Spicy Bean And Beef Pie. Another hearty choice, this spicy bean, and beef pie is great for colder nights when you’re looking for a tasty way to warm up.
- Parsnip, Feta & Butter Bean Pie. If you would rather have a pie that’s got less meat and more veggies, then this is a great pie for you to try. The feta adds a beautiful layer of creaminess to the whole pie that will leave you wanting more and more.
- Cheesy Bean Pie. Cheese and beans are another combination that is incredibly tasty. This recipe is incredibly creamy and it’s the perfect vegetarian dish when you want to avoid eating meat.
- Sausage, Bean & Mashed Potato Cowboy Pie. Another classic combination, sausage bean, and mashed potatoes are a staple in many homes. It’s an incredibly filling dish that tastes absolutely incredible, so why not put it in a pie to really take it to the next level?
RECIPE: BUTTER BEAN PIE | PLANET VEGGIE
From planetveggie.co.uk
5/5 (1)Servings 4Cuisine Vegetarian But Easily VeganisedTotal Time 1 hr 15 mins
10 BEST BUTTER BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SMOKED HADDOCK, LEEK + BUTTER BEAN PIE – BOLD BEAN CO
From boldbeanco.com
LANA SHABAZZ BEAN PIE RECIPE - DELISH SIDES
From delishsides.com
BUTTER BEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15 BEST POT PIE RECIPES - EASY POT PIES - THE PIONEER WOMAN
From thepioneerwoman.com
BEAN PIE RECIPE (GLUTEN FREE AND DAIRY FREE) - THAT GIRL COOKS …
From thatgirlcookshealthy.com
VEGETARIAN TAMALE PIE RECIPE - TASTING TABLE
From tastingtable.com
MAPLE FROSTBITE RECIPE | EPICURIOUS
From epicurious.com
BUTTER BEAN AND LEEK PIE RECIPE - BAKER RECIPES
From bakerrecipes.com
BUTTERBEER PIE - DELISH
From delish.com
BUTTER BEANS RECIPES - BBC FOOD
From bbc.co.uk
BUTTER BEAN PIE - RECIPE - COOKS.COM
From cooks.com
SMOKY COD AND BUTTER BEAN FILO PIE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
25 INGREDIENTS THAT WILL TAKE YOUR APPLE PIE UP A NOTCH
From thedailymeal.com
SPRING GREENS AND BUTTER BEAN POT PIE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
WOOLWORTHS TASTE MAGAZINE ON INSTAGRAM: "WHAT’S YOUR FAVOURITE …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love