I’ve been eating bean pies since discovering them as a teen. I’ve never made one and I’ve never actually found one in a bakery that may have been fresh-baked. The bean pies I craved and ate were from the “Muslim” vendors in Harlem. A few years ago I noticed that the neighborhood Pathmark sold bean pies which was an exciting discovery since they were notoriously hard to find. Even now people I talk to about this dish have either never heard of or tasted it or they find it an unusual element to be in a baked good.
I never thought I’d ever make a bean pie however since playing around with beans in soups, spicy sides with rice, in chili’s, and pureed as humus, sweetening them up for a dessert was a natural progression.
I’ve also been perfecting my pie crust and am envious of those bakers who can make and handle delicate pie dough with confidence and vigor and never, ever tear it (how’d they do that?).
The flavor of this pie was spicy and robust, just the way I like my flavors and it is deceivingly simple to make. If you believe that a bean pie cannot be a delicious treat, think again. I’m here to promote the protein infused bean in this sweet and satisfying dessert!
Muslim Bean Pie Recipe Yield = 2, 9″ shallow pies Crust 2 C all-purpose flour 1 ½ t salt 6 T butter, cold 4 T vegetable shortening ¼ C ice water
Process Combine the flour and salt and use a cheese grater to grate the butter and shortening into the flour mixture; mix together to form pea-size grains; add ice water in small amounts while continuing to mix; flour mixture should not be too wet to make it sticky; turn out onto a floured surface, mix until no longer sticking; separate in half and form two small disks; wrap in plastic and refrigerate until filling is prepared. Roll out chilled dough and place into pie plates; place parchment paper and weights into each to prevent shrinking and blind-bake for 12-15 minutes at 350 F degrees; let cool.
Filling 1 19 oz can Cannellini beans, rinsed (or 1 ½ cans of 15 oz size beans) 1 12 oz can evaporated milk ½ C butter 1 t fresh minced ginger 1 t cinnamon 1 t nutmeg ½ t allspice 2 T flour 2 C sugar 2 T vanilla 3 eggs
Process Place all pie filling ingredients in a blender and puree until smooth, may need to do in batches to prevent overflow; pour mixture into cooled, blind-baked pie shells and bake at 350 F degrees for about 55 minutes until filling is firm.
Some of the comments I’ve received about this bean pie:
From David: It was delicious but a little thick and less creamy than the first one with more of a rich taste. I enjoy eating both just as much as you enjoyed making them for me to eat (ha ha) thank you for that experience of enjoyment.
From Richard and Hope: the pie was very good—I don’t think it was too sweet. But I like sweet so you may not be able to go by me. Hope says there’s a little after taste, but she still likes it. It reminded me of sweet-potato pie but with a slightly different taste.
A Note About Progresso Beans I do like to educate myself about the food I put into my body and I have to admit that I’m a bit unsure of the company Progresso and the processes they use to grow their beans. I mention this because their beans are super creamy and tender and I look for them especially when making my vegetarian and turkey chili since no other bean I’ve tried has come close to having a similar texture or flavor. Every successful business has entered the lives of and created a relationship with their customer, I suppose this has occurred between Progresso and myself. I’ve decided to trust their product for now.
Was given an entire jar of almond butter for FREE a while ago and it’s been calling to me from my kitchen cabinet behind my coffee and canned goods to use it. I wasn’t in any hurry to use it because I’ve been reducing my caloric intake these days and almonds, or almond butter, doesn’t necessarily fit into that trajectory.
Almonds have to be my favorite nut though peanuts are too (peanuts are not a nut, they are part of the legume family of foods). Almonds have many more nutritional benefits than peanuts so that puts it ahead of peanuts on my yummy list!
I was only turned onto almond butter a few years ago as I began a quest to investigate foods and their nutritional benefits or lack of so I’ve never cooked with it. I decided to look for a recipe that called for baking with it and found quite a few. I narrowed those down to any that included the healthiest ingredients and combined two to create my own.
This is the result of some searching, compromising and experimenting — really crunchy goodness!
Here’s my Almond Butter Cookie.
These are on my list for holiday baking gifts!
NothingChocolate’s Almond Butter Cookies
2 C rolled oats, processed
¼ C white flour
½ t baking powder
½ t baking soda
Pinch of salt
½ – ¾ C sugar
¾ C almond butter
½ t molasses
1 t vanilla
¼ C maple syrup
¼ C almond milk
Process: cream sugar with almond butter and molasses until smooth; mix the wet ingredients together; process the rolled oats and add to a large bowl; combine all the dry ingredients together and set aside; add the wet mixture to the creamed mixture and mix well; add the dry ingredients and mix to combine; refrigerate for about 15 minutes; drop onto a prepared cookie sheet by tablespoon; have a bowl of warm water nearby, dip hand into the water and press the cookie down (thin makes it crisp); bake for 12-15 minutes at 375 F.
Almond cookies and wine, what better combo is there?
Raisins, chocolate chips or nuts can be added to the batter. I also decorated some with sliced almonds. My next batch will include a sea-salt version; a sprinkle of sea salt onto each cookie before baking. And dipping the finished cookie into melted chocolate is yet another alternative for this versatile recipe!