Vintage Pinto Bean Pie

Pinto bean pie. Before you slam the door on us and on this recipe, hear us out. Yes, this is a dessert that’s got beans in it, but it’s actually ridiculously delicious and not at all as weird as it first sounds. It’s an older, vintage recipe, which just goes to show that people really knew how to make the most of certain ingredients, coming up with interesting, unusual recipes that taste great and stand the test of time.

Why You’ll Love This Recipe

So, what’s the deal with using beans in this recipe, you ask? Pinto beans are a pretty mild bean in terms of flavor, and it turns out they go very well with pecans and make a great pecan pie substitute. Mashing them slightly gives you a creamy, thick filling – add to that some other typical pie ingredients, including pecans, and you’re in business!

While we love making this pie just for ourselves, the best is making it when you have friends over and having them guess the secret ingredient. They think they’re eating a classic pie, raving about the flavor, and telling them they’re eating pinto bean pie always gets a great reaction from them! They can’t believe there’s a typically savory ingredient mixed in there and always end up asking us for the recipe so they can make it again. The fact that it’s a recipe comprised mainly of pantry staples doesn’t hurt either – it just means you’ll be able to whip it up anytime the craving hits!

Kitchen Equipment You’ll Need

• Mixing bowl
• Wooden spoon or spatula
• Pie dish
• Oven
• Measuring cups and spoons

Ingredients

• 1 unbaked pie crust (homemade or store-bought)
• 3/4 cup pinto beans (heated and lightly mashed)
• 1 cup sugar
• 2 eggs, beaten
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/2 cup pecans, finely chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Preheat oven to 350º F.
2. In a large bowl, stir together beans, sugar, beaten eggs, melted butter, vanilla extract, and salt. Mix until fully combined, then fold in chopped pecans.
3. Pour the mixture into the pie shell.
4. Place the pie in the oven and bake for 45-50 minutes, or until the center is just set but still slightly jiggly.
5. Remove from the oven and let cool before serving.

Tips for Success

For the best results, make sure your pinto beans are well mashed but still have a bit of texture. This will help give the pie its creamy consistency. Also, keep an eye on the pie during the last 10 minutes of baking to ensure it doesn’t overcook.

Additional Tips or Variations

Feel free to experiment with different nuts if pecans aren’t your favorite. Walnuts or almonds can also add a lovely crunch. For a deeper flavor, consider adding a teaspoon of cinnamon or nutmeg to the mixture.

Nutritional Highlights (Per Serving)

• Calories: Approximately 400
• Fat: 25g
• Carbohydrates: 40g
• Protein: 5g

Frequently Asked Questions (FAQ)

Can I use canned pinto beans?

Yes, canned pinto beans work perfectly. Just make sure to rinse and drain them well before mashing.

Can I make this pie ahead of time?

Absolutely! This pie can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving for the best flavor.

Conclusion

We hope you give this Vintage Pinto Bean Pie a try and experience its delightful surprise for yourself. It’s a conversation starter and a delicious treat that will leave everyone guessing. Don’t forget to share your baking adventures with us – we’d love to hear how it turns out!