Red Bean Pie Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
• In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.

Steps:

• Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
• Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
• Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
• Pour into the pie shell.
• Sprinkle with pecans, if using.
• Place the pie in the oven and bake on the middle rack for 12 minutes.
• Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
• Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
• When done, the filling will be completely set.
• Cool completely to room temperature, then chill overnight before serving.

Steps:

• 1. Boil beans until soft. Rinse.
• 2. Preheat oven to 350.
• 3. Place bean in food processor or blender with butter. Blend until smooth.
• 4. Add other ingredients, blend for an additional minute.
• 5. Pour into unbaked crust. https://www.justapinch.com/recipes/dessert/pie/autumn-pie-crust.html
• 6. Bake until a toothpick in center comes out clean.
• 7. Best served with ginger whipped cream. Try my recipe. https://www.justapinch.com/recipes/dessert/other-dessert/ginger-whipped-cream.html

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• 1. Mash cooked beans. Combine sugar, salt and flour. Add beaten yolks, milk and beans. Cook until thick. Add butter, vanilla and coconut. Make meringue with egg whites. Pour filling into baked shell, top with meringue. Cook in slow oven til meringue is brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
• Whisk egg and milk together to make an egg wash. Brush over the borders.
• Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
• Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
• Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

Steps:

• Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
• Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
• Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.