Mock Pecan Pie Made with Refried Beans

Sherry Blizzard


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!


★★★★★ 1 vote

35 Min
1 Hr


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  • 1 c
    mashed pinto beans
  • 2 c
  • 3
  • ·
    salt, pinch
  • 1
    pie crust, unbaked

How to Make Mock Pecan Pie Made with Refried Beans


  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.

Printable Recipe Card

About Mock Pecan Pie Made with Refried Beans

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

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