I remember my first slice of bean pie, don’t you? If you have ever tried a bean pie and you didn’t grow up eating it like my children, chances are you remember your first bite. You might have even said “No thanks” after being offered it the first time. Of course, you were glad you changed your mind! Bean pie is so good. It sort of reminds you of pumpkin pie, but so much better.
Now, let me start by saying that I don’t know all of the ins and outs of making it. I pretty much went to google for the recipe and there are quite a few variations. I don’t know which variation is the original, but they all pretty much have the same ingredients. Navy beans, sugar, butter, eggs, evaporated milk and spices. I use half and half instead of evaporated milk, and I have even seen recipes that call for sweetened condensed milk. Maybe one day I will try it that way, but for now this one is good enough.
I am still trying to figure out how to get the crust on top and everyone says just “bakes up like that”. I’ve made this pie in my mixer, my food processor and finally the blender and I have yet to get that traditional looking crust that forms on top. I’m ok with that because it’s still good, but I am not giving up my quest on figuring it out. UPDATE!!! So, the key to the tops forming a ‘crust’ FOR ME is chilled butter. I achieved this by using my food processor and cubing cold butter before adding it. I also replaced half of the sugar with brown sugar to get that deep color and flavor. So good!
The results below are accomplished by mixing everything in the food processor. Starting with the cooked navy beans to puree them and ending with the cubed cold butter.
I recommend that you make this pie however you like. These measurements are pretty standard, but I thought that the spices could use a slight increase. I learned that when you are trying a new recipe, it really is best to make it as written first and then adjust going forward. I generally will read a recipe and adjust it to my taste the first time. That doesn’t always work out.
How to make Navy Bean Pie in a blender
Start with about 2 cups of cooked navy beans. The first step is to puree them. You can do this with a food processor, a stand blender or even an emersion blender. Whatever you have. Some even use a potato masher. I like my navy beans super smooth so today I am during a blender.
Now, there could be something to the order in which you add the ingredients to getting the tops like they traditionally look. For now, I am going to add half and half and softened butter.
Next, I am going to add my eggs and sugar.
Then finally spices, vanilla and flour.
I do blend in between ingredients, but I have see recipes where people just put everything in and give it a whirl until it’s all blended. I really don’t think there is necessarily a right or wrong way because in the end, however you blend these ingredients it’s going to taste amazing.
This recipe makes two pies, but it could probably make three depending your pie pans. Mine are pretty deep.
Bake for about an hour until set and enjoy!
Whether you use soft butter, cold butter, all granulated or add brown sugar, even though they look slightly different the end result will be amazing!
Navy Bean Pie
- 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
In blender or food processor, blend beans and milk, eggs, sugar, nutmeg, cinnamon, vanilla and flour until smooth.
Pour into pie shells.
Bake for about one hour until set.
Cold butter can be used to achieve a slight browned top.
Sugar can be all granulated, all brown or half and half.
Adapted from multiculturalfamilia.com