Food /

Bean Pie


Whhhaaat?!? It's pie! And it's made from beans! Whoa!!! That's cool!

  • 2 deep dish crusts
  • 2 15.5 oz cans pinto beans - drained
  • 1 12 fl oz can evaporated milk
  • 2 tbsp flour
  • 2 tbsp melted butter
  • 1/2 tbsp vanilla
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 cup sugar - to taste
  • 2 eggs

Yes, that was my exact reaction when I first learned that a thing such a bean pie existed. I immediately had to try it out and found that all the recipes where way too sweet. So I cut back the sugar, tried different types of beans and ended up with the recipe to the left.

Most recipes call for navy beans, but I like the bit of beany flavor that the pinto beans impart without being too bitter. Give the navy beans a try too, you may like the milder flavor. You can also try 1 can of navy beans and some tofu to get an even more mild flavor. Different beans have different levels of bitterness and require more sugar than others. So I always start with 1/2 cup of sugar and then add sugar to taste. Taste test before adding the eggs.

You may have noticed that this recipe is included in the Breakfast category. Yep, this pie has so little sugar that I feel no guilt at having a big piece for breakfast. I figure about 19 grams of sugar for a big slice 1/4 pie. For those of you more delicate types, that's 9.5 grams of sugar for a regular size 1/8 piece of pie. Yuuuumm Yumm.

I make my filling in the blender. Put the beans in first, then add the evaporated milk. This avoids splashing milk all over when you dump the beans in. Puree the beans and milk to get a smooth pumpkin pie like texture. Ingredients are listed in the order I add them to the blender.

Bake at 350 degrees F. for 45 minutes or until a knife comes out clean.

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