Mock Pecan Pie Made with Refried Beans

Sherry Blizzard

By
@akflurry

I loved my Grandma Sadie. When she passed, I inherited her cookbooks, one of which was titled, "From the Queen's Kitchen: A Collection of Pinto Bean Recipes from Cortez, Colorado" This cookbook was published in 1967 but encompasses a time span from 1958 to 1967. All recipes were taste tested during the Four Corners Harvest Festival. This recipe won the Blue Ribbon in 1959 and was submitted by a Mrs. Virgil Bane of Cortez, CO. I don't remember Grandma ever making this recipe, but I had to try it. It does, surprisingly, taste like pecan pie!


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
mashed pinto beans
2 c
sugar
3
eggs
salt, pinch
1
pie crust, unbaked

Directions Step-By-Step

1
Heat oven to 425 degrees F. Mix mashed beans, eggs, sugar and salt. Allow to sit for 30 minutes. Pour into an unbaked pie shell.
2
Bake until the crust browns. Turn the heat down to 375 and continue baking for 40 more minutes.
3
I know it sounds crazy....but it really does taste like pecan pie.

About this Recipe

Course/Dish: Pies
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom