Pinto Bean Pie
For years, I have seen a recipe floating around for a pie that resembles traditional pecan pie but is made with pinto beans. It always intrigued me but never enough to make it. In fact, let’s face it … it sounds horrible! But for some reason, I finally decided to try it after seeing the recipe surface yet again. Curiosity finally got to me. So after realizing I had all the ingredients on hand, last night was it.
The recipe came together perfectly and smelled great baking and even while cooling. But the true test was after it was ready to slice. Because it looks so much like a pecan pie, you can’t help to expect it to taste like a pecan pie. Don’t make that mistake. It is actually more like a sweet potato tasting pecan pie and once you realize that, it fits. It truly isn’t horrible like I expected it to be. You can taste a bit of the pinto beans, but it is surprisingly subtle. I loved the novelty of this recipe and certainly the conversation it sparked. It was fun! Would I make it again? Maybe, but it isn’t pecan pie and I believe I’ll be making one of those tonight!
Pinto Bean Pie
Yield: 8 servings
1 (15-ounce) can pinto beans
1 cup sugar
3/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
1/2 cup chopped pecans
1 unbaked pie crust
Vanilla ice cream or whipped cream
Preheat the oven to 350 degrees. Drain the beans, reserving 1/4 cup of the liquid. Place the beans in a glass mixing bowl and heat on low power in the microwave for 45 seconds. Mash and stir in the sugar, butter and extract. Add the eggs and pecans, stirring well. Transfer to the pie crust and bake for 50-55 minutes. The center will be slightly unset. Cool completely on a wire rack before slicing and serving with vanilla ice cream or whipped cream.