Pinto bean pie question

[2big4mysize]

Re: Pinto bean pie question

okay I'm cooking the beans ofr the pie now. My crusts are ready. I need to make 4 pies think this recipe will work times 4 or should I do 4 batches?

[Heidi3]

Re: Pinto bean pie question

If that's the recipe, then subbing Splenda for the sugar will be okay.

Pinto bean fudge??? That sounds interesting.

When I was a youngster, there was a cooking show called "Cooking with Kathy". She was a lacto-ovo, whole foods vegetarian. Anyhow, she seemed to always make a dessert/sweet out of butter, powdered milk, and honey mixed into a paste with nuts, dried fruit and carob chips kneaded into the mix. (What this has to do with pinto bean pie? Nothing, but this topic made me remember some of the more unusual dessert recipes I've come across.)

ROFLMAO I have all of her cookbooks ..well three and that is all I know she did she made the best veggie burger and it think it iwas high fat and lowish in carbs I have to find it!!!!

[Heidi3]

Re: Pinto bean pie question

that girl could trash a kitchen !!!

[Heidi3]

Re: Pinto bean pie question

OMG that fudge took two pounds of powdered sugar ...no wonder I got fat!!!!

[not2late]

Re: Pinto bean pie question

2Big, you can try doing a big batch.

Heidi, you have her books? I remember during one show she made mock barbecue ribs, using bean curd sticks and barbecue sauce. In my vegetarian phase, I actually tried it and it wasn't bad at all. It probably would had been better if I had the cookbook.

What I liked about her was that she took the attitude that if a restaurant didn't have a salad dressing you could eat (because she was a lacto-ovo vegetarian), then bring your own or rely on oil and vinegar. I remember she said that during the show were she made a salad dressing from miso and she said you can bring a tablespoon of miso with you to a restaurant, and just ask for a cruet of oil and vinegar and an empty water glass, lol.

[2big4mysize]

Re: Pinto bean pie question

thanks megs my pies are done and cooling and they smell alot like pecan. I thought they would have that bean smell but it ain't there. this could be dangerous.


what a great idea. I could take some of my soyfree mayo in a baggie and just make the dressing fresh at the table instead of just bringing the whole thing already made in a baggie

[Lisa M]

Re: Pinto bean pie question

this is the regular recipe. I'm subbing the sugar and might leave out the pecans since I will have pecan crust

1 c. sugar
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. cooked, mashed pinto beans
1 whole egg, beaten
2 egg yolks, beaten
1 tsp. vanilla
1/2 cup chopped pecans
1 unbaked 9-inch pie shell (will be using a pecan nut crust here)

Okay...so, you gave this part of the recipe...

How about time and temp???




Yeah, I'm not near "beans" rung yet, but for later FYI and maybe even Thanksgiving for family..

[2big4mysize]

Re: Pinto bean pie question

oops

remember the sugar is now gone and replaced with 1 cup equivelant sweeting powwer of your sweetner of choice. I used Splenda measure not the Splenda bake since ADBBers would never add sugar to a recipe LOL if you use liquid splenda I think it would be added with the eggs. I think DaVInci syrups would be too much liquid volume but I'll defer to our cooking experts about that.

1) Combine sweetner and spices in a mixing bowl and mix well.
2)Add beans, egg, egg yolks and vanilla to bowl and mix until smooth.
3)Pour mixture into pie shell of choice or forget it.
4)Bake at 350 degrees for 15 minutes and then reduce heat to 300 for 45 min till set. might need to cover crust edges with foil if they get too done depending on what you use as your crust oh and if you use the nut crust don't bake it ahead of time or it is burnt when i is done

it is suppsed to freeze well too.

[Lisa M]

Re: Pinto bean pie question

Thanks! Now I can write the whole thing down

Are you going to keep a pie for you and your mom to enjoy or is it just for auctioning off?

[Atkid]

Re: Pinto bean pie question

2big how did yours turn out?

[not2late]

Re: Pinto bean pie question

Okay, so I used the recipe, subbing a can of pink kidney beans for the pinto beans, eliminating the crust and baking it in an 8-in square pan. I also used a combo of granular Splenda and liquid saccharin as the sweeteners.

It's cooling now. When I took it out of the oven I ran a knife along the sides to separate it from the pan. The texture looks sorta like a brownie---but I haven't tried it yet so don't hold me to it.

An even more exciting thing is that I buttered the pan and "floured" it with inulin (Fibersure). And and even more exciting-exciting thing is that the batter didn't fill up the pan, which left about an inch of the buttered inulin exposed to the heat. The stuff crystallized (and didn't stick due to the butter), but it crystallized and parts of it turned slightly brown. It did have a sweet taste and a "sticky"/"tacky" feel on my teeth. Of course it had a tender crunch. So I'm going to experiment with heating that next weekend, as it might be able to solve the low carb creme brulee dilemna!

[Heidi3]

Re: Pinto bean pie question

ROFLMAO you sound like me Megs .."I made this recipe but changed everything!!!"

[not2late]

Re: Pinto bean pie question

Well, I would have cooked pinto beans, but I had a can of pink kidney beans hanging around so I figured "why not?" If I had chickpeas, they would have been used

This dish reminded me of a Nigerian savory bean cake I used to make in my vegetarian days. The dish is called moyin moyin and the recipe I had (courtesy of a Nigerian co-worker) used navy beans, a couple tablespoons of ketchup, onion, hot chilies, salt and pepper and an optional ingredient of 1/2 can corned beef. I wonder if I could low carb that one?

[2big4mysize]

Re: Pinto bean pie question

well the first one was bought by soimebody who shared the pie with the folk at the table and since it was sugar free their was a discussion about having "pecan pie" between this man who was a diabetic and his wife after they had a piece. the next one went up for sale and we all heard him say I dodn't car what it costs I'm getting that pecan pie! so they were a big hit. no I didn't keep any on our house cause i'm a recovering carboholic and know I can't have just a bit or even a piece of something sweet especially if it is Splenda sweetened cause I will off on a major league pig out.

[2big4mysize]

Re: Pinto bean pie question

it lookes dsort of like that chocolate pecan pie that was so popular a few yrs ago and nobody knoew it was beans till they got told.