Sweet as Pie

Pinto Beans and Pecan Pie have never really been synonymous but with these two recipes I hope that your food storage desserts will be just a little bit sweeter.

Pinto Bean Pie - With Pecans

Lisa D.

1 cup unseasoned pinto beans, cooked or canned

1 1/2 to 2 cups sugar

4 ounces (1/2 cup) butter or margarine (do not use "light substitutes)

4 large eggs, beaten

2 Tb molasses or dark corn syrup

2 tps. vanilla extract

1/2 tps. salt (table)

1 9-inch pastry pie shell (you could make your own, but this is a lot easier)

1/2 cup chopped pecans for the topping

Whipped topping

Cook unseasoned beans (if not using canned) in water until they are soft (about 45 mins to an hour) then cool and drain. For canned, drain and measure. Mash the beans. Cream the butter and sugar together, then add the vanilla, molasses, salt and eggs. Then add the beans and mix well. Pour into pie shell, and top with the pecans. Bake in 350 ° F oven for 45 to 60 mins. until a knife inserted into the pie comes out clean. Cool and cut. Serve with whipped topping.

Really Good Bean Pie

Nicole T.

1/2 cup sugar

1 cup brown sugar

2 large eggs - beaten

1 heaping cup of mashed pinto beans

1 9 - inch pie shell (once again you can make your own, but this is a lot easier)

Whipped Topping

In a mixing bowl, add the sugar, brown sugar, and eggs. Then mix in the beans. Pour mixture into pie shell and bake at 375 ° for twenty minutes, then lower the temp to 350° for another 20 minutes. Cool and serve with whipped topping.

Welcome!

Welcome to Pirates of the Pantry. Where pantry savvy gourmands meet to get the best recipes and food storage tips that can be found. I will post only the recipes that I find to be the best of the best. The recipes are based off of the rules that the ingredients are either all shelf stable or are mostly shelf stable. I will post occasionally thru out the month, so try the recipes and the tips and let me know what you think.