How To make Sweet Pinto Pie
1 Baked pie crust
crumb or regular 2 lg Onions; chopped
2 c Cooked AM Pinto Beans
:
(unseasoned), drained 1/2 c Water
-OR- unseasoned bean juice 2 tb Cinnamon
1 ts Nutmeg
1/4 ts Sea salt (optional)
2 tb Honey or molasses (optional)
Saute the onions in the oil over medium heat until very soft and clear. Watch carefully so they do not brown. Blend the cooked onions, beans, water, and seasonings until smooth. If more sweetness is desired, add the honey and blend. Spread in the baked pie crust, and bake 15 to 20 minutes at 350 F. Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Sweet Pinto Pie's Videos
This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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Pinto Pinto Bean Pie
Pinto Pinto Bean Pie? A MUST SEE?
Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits
Get the recipe:
This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the recipe. Comforting and filled with vegetables, this is pot pie at the next level!
Pinto Cream Pie | Monastery Cooking
Ingredients, Method, and More Info. Below:
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Pinto Cream Pie (yields 6-8 servings)
1 unbaked pie shell
3/4 c. cooked pinto beans, mashed
1 c. sour cream
3 eggs, beaten
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 c. nuts (I used walnuts)
Optionally, pass the mashed pinto beans through a metal sieve to remove the bean skins. This will take some time (15 minutes), but will result in a smoother texture. You will need 3/4 cup of prepared beans, so you may need to start with more if passing through a sieve.
Mix the sour cream, sugar, eggs, salt, and cinnamon in a large bowl. Add the beans and mix until smooth. Add the walnuts; mix again. Pour the contents into a standard 9-inch pie crust and bake at 425 F for 10 minutes. Then, reduce the heat to 350 F and bake for another 40 minutes. Allow to cool, then spread (or serve) with whipped cream or ice cream. Refrigerate any leftovers.
Adapted from Yankton Benedictines' Cookbook: Recipes Compiled by the Benedictine Sisters of Sacred Heard Monastery. Audubon, IA: Jumbo Jack's Cookbooks, 2003.
Pinto Bean Pie | Gregs Kitchen
Welcome to Gregs Kitchen.
Pinto Bean Pie / add this to your Thanksgiving desserts
As y'all know, I love old southern recipes. I grew up on them and still can't get enough of them today. This is an old Appalachian recipe that I came across in an old recipe box I found at a flea market a few years ago. Some of you may cringe at the fact that this is a pie made with pinto beans. But you have to remember that back in those days you didn't let anything go to waste. So if you had a cup or so of beans left you made something out of them instead of throwing them out. Also a great Thanksgiving pie.
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So here ya go.
Ingredients:
3/4 cup cooked pinto beans
1/2 cup melted butter
1 teaspoon vanilla
1 1/2 cups sugar
1/2 cup coconut (may addition to the recipe)
1/2 cup pecans, finely chopped
2 eggs
1/4 teaspoon salt
1 9 inch unbaked pie shell
For full recipe :
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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