Sausage Bean Potato Pie | Baked Beans Bangers and Mash
Sausage Bean Potato Pie | Baked Beans Bangers and Mash
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HOW TO MAKE A HOMEMADE BEAN PIE
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Bean Pie????
two cups of navy beans mashed, half a cup of softened butter, half a cup of granulated sugar, half a cup of brown sugar ,4 eggs beaten, one cup of heavy whipping cream, 2 tbsp of flour ,2 tsp of nutmeg and 2 tsp of cinnamon.
pie crust -this will make two 9-inch pies
bake on 350 for 1 hour
NOI - The Supreme Bean Pie Unboxing! [Spoiler: It's Delicious!]
NOI - The Supreme Bean Pie Unboxing! [Spoiler: It's Delicious!]
Southern Pinto Bean Pie Recipe | Easy Dessert Recipes | Cooking Up Love
Our pinto bean pie recipe is one of those delicious easy dessert recipes made with a handful of ingredients from the pantry that comes together with a quick mix by hand and less than an hour in the oven. This classic pie sets up with a gorgeous caramel brown top, and a warm creamy, spicy filling that reminds me of a mix between a pumpkin or sweet potato pie and a pecan pie. As a nut allergy family, this pinto bean pie recipe is a wonderful, safe mock pecan pie substitute for holiday dessert tables!
Southern Pinto Bean Pie Recipe Ingredients
1 prepared deep dish pie crust (or your favorite pie crust recipe)
1 15 oz can pinto beans, drained and rinsed
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla paste, or vanilla extract
1/2 cup butter, melted
1/2 cup heavy cream
Southern Pinto Bean Pie Recipe Directions
Preheat the oven to 425 degrees.
Whisk 2 eggs, then add 1/2 cup of white sugar, 1/2 cup of brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt and 1 tsp vanilla paste. Whisk all together until well blended.
Add the 1/2 cup of melted butter and 1/2 cup of heavy cream, then whisk together.
Drain and rinse 1 can of unflavored pinto beans. Microwave for 2 minutes (or cook as noted on label), then mash with a fork or potato masher. There will be some larger pieces of beans, and that will give the pie filling a nice texture. Add the mashed beans to the custard mixture and stir to blend.
Pour the mixture into the pie shell and bake at 425 degrees for 10 minutes. Then reduce the oven temperature to 350 degrees and continue baking for about 30 - 45 minutes, until the edges are set and the center is just slightly jiggly. Transfer to a rack to cook completely, then slice and serve with ice cream. This pie will keep in the refrigerator for 2 - 3 days.
This is one of those southern pie recipes that date back to the Depression era, where talented home cooks thoughtfully develop recipes that made the most of pantry staples to create delicious dishes to feed their families. It's a version of the classic chess pie, and some other southern pie recipes like this are the vinegar pie, buttermilk pie and corn meal pie, all much loved as delicious, easy dessert recipes. The pinto bean pie recipes also is a favorite in traditional Appalachian recipes.
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Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Sweet Potato and Black Bean Shepherd's Pie | Vegan | Deliciously Ella
We've been making this at home non-stop over the last few months, it's become of all my favourite recipes ever. I love the flavour you get from sautéing the beans with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before baking under a layer of sweet potato mash. It’s a hearty vegan supper, which freezes brilliantly - so make sure to make more than you need, so you can save the rest for a busy week.
Ingredients for the vegan sweet potato and black bean Shepherd's pie
- 3-4 sweet potatoes (about 600g), peeled and cut into small cubes
- Small splash of almond or oat milk
- 230g black beans (drained weight), drained and washed, about 1 1/2 cups
- 230g red kidney beans (drained weight), drained and washed, about 1 1/2 cups
- x1 400g can tinned tomatoes, about 1 1/2 cups
- 150g button mushrooms, sliced, 2 cups
- 4 spring onions, sliced
- 1 large red onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 1 tablespoon maple syrup
- Handful of fresh coriander, roughly chopped
- Teaspoon smoked sweet paprika
- Juice of 1 lime
- Olive oil
- Salt and pepper to taste
Method
Preheat the oven to 200c (390f), grill setting.
Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
Fry the red onions, garlic and pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through and letting it cook together for about twenty minutes.
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.
Let me know if you try this vegan pie, it's a Deliciously Ella favourite and so easy too; perfect for colder days x