When my husband and I were first married, this recipe was given to me. I’ve been making this delicious beef stew for 35 years, and I’ve never come across a better recipe.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pies |
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 2 (15.5 ounce) cans navy beans, rinsed and drained
- 1 (12 fluid ounce) can evaporated milk
- 2 ½ cups white sugar
- ½ cup butter, melted
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon grated nutmeg
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
- Place navy beans and evaporated milk into a food processor. Add sugar, melted butter, eggs, egg yolks, flour, vanilla, cinnamon, and nutmeg; pulse a few times, then process until smooth, about 1 minute. Pour mixture into the prepared pie crusts.
- Bake in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until filling is set and crust is golden brown, about 35 more minutes.
- Remove from the oven and let cool for 1 hour before slicing.
Reviews
Loved it introduced it to my parents. Good recipe. It says no fail. I definitely did not fail
This was right on point! I added a tiny bit of lemon extract and it was outstanding. Keep in mind you should use foil to cover the pie crust while it’s cooking at the higher heat.
I’d like it to be a little less unhealthy I’m trying to be low carb/cholesterol/sugar, but I love this pie!
I LOVE THIS RECIPE! And so does everyone I serve. I did tweek it a bit! Cutting out half the sugar to start…But to each their own adventures in taste.
Can’t wait to try it thanks for the recipe. I added my little touch to it tho.
Great!!!! I used a bag of beans and slightly undercooked / puree them. This gave the puree mixture a little bit of texture that gave the impression of a oatmeal crunch to it. I made my own crust with a lard recipe.
Love this easy recipe!
I followed the directions and also took the advice of other users by reducing the sugar content down to two cups replacing white with brown sugar and also using a Graham cracker pie crust.I baked it at 350 for about and hour. Like it says no fail! Just tweak to your liking and taste.
Easy to make. Used Rancho Gordo Río Zape beans (hints of chocolate and coffee according to description). Also used half brown sugar and half refined. First tried this pie at O Dinis, East Providence RI. This version is very similar and we will make this again. Thank you.
I’ve made this pie so many times that it has become a family staple. Perfect every time the only thing that I did differently was use brown sugar in place of the white sugar and I added ginger 1/8 tsp. This is a winning pie and a holiday staple for my family.
This recipe is wonderful. Simple to follow and came out great! I moved from where I could get a bean pie whenever I desired to the south where no one knew what a bean pie was! But now I can make it myself!
I couldn’t find navy jeans so I used Northern beans and rinsed them well. I had batter left over after filling pans so I added flour and made bean pie fritters. Great snack for my flight back home. Not sure how it will taste. Pies are light. I will refrigerate over night and hopefully they will brown. Grew up in the nation of Islam bran pies we’re our entamanns. Easy recipe to follow.
I have had original Bean Pies for 40 years and this recipe is excellent! Taste just like my mother’s Bean Pies!
My first time ever and it came out perfect.
I’ve made bean pie and I added a few tweaks but it turned out really good just follow the directions and you should not fail!!!! To get the golden brown color like this I use brown sugar and softened almost melted butter.
Very good, Sister. Well done.
Hi, first thank you for the recipe. I made it using my immersion blender. I would reduce the amount of sugar. Perhaps add 1 cup, taste and add sugar until your personal sweet level is reached. The grated nutmeg is lovely. I thought the 2 tablespoons of vanilla would be too much, but it was perfect. I will make again.
This is good. I will get a slice once it cools all the way down. The boys didn’t want to wait so theirs were still rather warm. Like most I cut the sugar to 2 cups and also added a dash of clove and ginger. And a teaspoon of almond extract. Don’t think I will use the almond extract next time for this recipe it was a bit overpowering and will use brown sugar instead. Even still it was perfect.
I could not taste it myself (due to dairy allergies), but the person for whom I made it just sent me a message saying “it was delicious”! I made 2 changes to the recipe. 1) I omitted the nutmeg. 2) I decreased the sugar to 2 cups.
Similar to what mom used to make. She added lemon juice.
I thought this dish was delicious! I substituted (1) cup of liquid concentrated apple crystals ( you can find in sugar section at Walmart) for sugar. I also used 3 whole eggs, 1 cup of navy beans, a whole stick of butter and added mace to the cinnamon and nutmeg called for in the recipe. I got a chance to taste pie again without processed sugar!