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World
Bean Pie
Category: Dessert - (248)
Origin: USA
Source: AramcoWorld
Bean pies are commonly associated with cuisine of African-American Muslims, as an alternative to soul foods.
Ingredients:
(Makes 2 pies):
2/3 c dried navy beans (or 2 c canned navy beans)
1/2 t baking soda
14 oz can evaporated milk
1 stick butter, room temperature
1 t nutmeg
1 t cinnamon
2 T cornstarch
2 c sugar
4 eggs
2 t lemon extract
2 pie crusts (recipe follows; store-bought works, too)
Crust:
2 1/2 c all-purpose flour
1 T sugar
3/4 t salt
1 c (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
About 6 T ice water (leave ice cubes in the water)
Note:
t: teaspoon
T: Tablespoon
c: Cup
2/3 c dried navy beans (or 2 c canned navy beans)
1/2 t baking soda
14 oz can evaporated milk
1 stick butter, room temperature
1 t nutmeg
1 t cinnamon
2 T cornstarch
2 c sugar
4 eggs
2 t lemon extract
2 pie crusts (recipe follows; store-bought works, too)
Crust:
2 1/2 c all-purpose flour
1 T sugar
3/4 t salt
1 c (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
About 6 T ice water (leave ice cubes in the water)
Note:
t: teaspoon
T: Tablespoon
c: Cup
Preparation:
Begin with the crusts. Mix flour, sugar and salt in a food processor. Add butter and pulse until a coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather the dough into a ball, divide in half and form into two balls. Flatten into disks. Wrap each disk in plastic and chill 2 hours or overnight. Then remove one crust disk from the refrigerator. Let it sit at room temperature for 5-10 minutes so it can soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle, or about 1/8-inch thick. Carefully place it onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides. Trim and crimp to leave a couple cm over the edge. To prepare for the filling, prick the bottom of the pie crust with a fork about 20 times.
To make the filling, soak the dry beans along with the baking soda overnight in water. Drain, then add 3 c of water for each cup of beans. Bring the beans to a boil and simmer partially covered for 60-90 minutes. When they are cooked, preheat oven to 350°F. In a blender, blend beans, butter, milk, eggs, nutmeg, cinnamon and corn starch about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and lemon extract and mix well. Then pour into the prepared pie shells. Bake about one hour, until golden brown.
To make the filling, soak the dry beans along with the baking soda overnight in water. Drain, then add 3 c of water for each cup of beans. Bring the beans to a boil and simmer partially covered for 60-90 minutes. When they are cooked, preheat oven to 350°F. In a blender, blend beans, butter, milk, eggs, nutmeg, cinnamon and corn starch about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and lemon extract and mix well. Then pour into the prepared pie shells. Bake about one hour, until golden brown.