Bean Pie (You've never had pie this good before)
Navy Bean Pie dates back to the 1930s. Stories have it that is was introduced as an alternative food to some of the more prominent soul food dishes. It was commonly sold on street corners for $1 each as a fund raiser. I can remember well into the late 80s and early 90s coming to a red light on several city streets, rolling down my window and passing a one dollar bill to a young man dress in a dark colored 2 piece suit and tie and being handed one of those glorious Navy Bean Pies! Delicious!
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Navy Bean Pie Ingredients:
2 cans (15.5 ounce) navy beans rinsed and drained
2 pie crust - Recipe here for my easy homemade pie crust:
1 can evaporated milk
2 cups granulated sugar
1/2 cup unsalted butter softened
3 large eggs
2 tablespoons All Purpose Flour
2 tablespoons Vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger or nutmeg
PLEASE NOTE:
***Any unused filling can be stored in an air tight container for up to 30 days in the refrigerator
***Once you turn you oven down to 350 degrees Fahrenheit lay a piece of foil over the
top of each pie very loosely IF they start to brown to soon.
ENJOY!
AMAZING Bean Pie Recipe NO EGGS!
This simple, easy, and somewhat kinda but not really healthy bean pie recipe will have you wanting to slap somebody. Just know that you mite have gas afterwards LOL.
#beanpierecipe
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Co-op Food | Beans, Fish Finger & Potato Pie
Two student staples come together to make this tasty pie.
Feeds 2
Prep 15
Cook 15
4 Co-op fish fingers
2 large potatoes
10g Co-op unsalted butter
2 tbsp Co-op semi-skimmed milk
1 x 410g can Co-op baked beans
20g Co-op Irresistible mature Cheddar, grated
1 Cook the fish fingers according to the pack instructions. Meanwhile, peel and roughly chop the potatoes. Boil until just tender (about 10 mins), drain and roughly mash with the butter and milk.
2 Once cooked, layer the fish fingers in the bottom of a small ovenproof dish, and top with the baked beans. Spoon the mash on top, dot with a bit more butter and sprinkle over the grated cheese.
3 Bake for 15 mins, until golden. Season with freshly ground black pepper, and serve.
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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.
Sausage Bean Potato Pie | Baked Beans Bangers and Mash
Sausage Bean Potato Pie | Baked Beans Bangers and Mash
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Navy Bean Pie Recipe| SisterDIY.com
#navybeanpie #beanpie This is how I like to make navy bean pie.
Navy Bean Pie recipe:
Ingredients
2 cups cooked Navy Beans
14 oz half and half or 14 ounce can of Evaporated Milk
1 stick of Butter softened
1 teaspoon Nutmeg
1 teaspoon Cinnamon
2 tablespoons Flour
2 cups Sugar
4 eggs
2 tablespoons Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
In blender or food processor, blend beans and milk, butter eggs, sugar, nutmeg, cinnamon, vanilla and flour until smooth.
Pour into pie shells.
Bake for about one hour until set.
If using a stand mixer, start with your butter and sugar. Mix until well combined and add your spices, vanilla and flour. Next add your pureed navy beans and mix until light and fluffy. Add eggs one at at time mixing in between and then add your half and half or evaporated milk. Mix well. Bake for one hour or until set.
Recipe Notes
You can use evaporated milk or half and half.
Sugar can be all granulated, all brown or a combination.
The Best Homemade Shepherd's Pie: Easy Simple Shepherd's Pie Recipe
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Shepherd's Pie Recipe
Ingredients
2 Lbs Ground Beef
6-7 Medium Russet Potatoes
1 Small Onion, Chopped
1 To 1-1/2 Cups Frozen Peas & Carrots
4 Tbs Margarine Or Butter
3 Tbs All-Purpose Flour
2 Cups Water
1/2 Cup Whole Milk
1/4 Cup Graded Parmesan Cheese
1/4 Cup Philadelphia Cream Cheese
3-4 Tbs Ketchup
2 Tsp Worcestershire Sauce
1 Beef Flavor Bouillon Cube
1 Tsp Minced Garlic
2 Tsps Salt
2 Tsps Black Pepper
1-1/2 Tsp Paprika
1 Tsp Sugar
1/2 Tsp Thyme
1/2 Tsp Parsley Flakes
Instructions
1. Place a pan over high heat and add ground beef.
2. Chop up onion and add to pan once ground beef browns.
3. Add the ketchup, worcestershire sauce, bouillon cube, minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and thyme.
Stir in well.
4. Combine water and flour. Stir until flour dissolves.
5. Then add slurry to pan of ground beef.
6. Reduce heat to medium heat and allow meat to simmer until juice turns into a thick gravy.
7. Once gravy thickens, remove meat and gravy from pan and place in a baking pan.
8. Add the peas and carrots to the meat and stir in until well blended.
9. Peal the potatoes.
10. Slice and dice them into small even size shapes.
11. Place a pot of water over high heat. Once water comes to a boil add potatoes, cook for 20 minutes, then drain water.
12. Place the potatoes back in the pot and place pot over high heat. Mash potatoes and make sure potatoes are on the dry side before adding the ingredients. Then add your milk, cream cheese, margarine or butter and stir in well. Then add the graded parmesan cheese, egg yolk, sugar, the remaining salt and pepper then stir in again.
13. Place the potatoes over the ground beef and vegetables.
14. Smooth potatoes out with a fork.
15. For decoration purposes, garnish with 1/2 tsp paprika and parsley flakes.
16. Bake on 400 degrees for about 30 minutes.