Bean Pie - 8 servings
Preparation: 10 min. Cooking: 45 min. Total: 55 min.
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3 cans baked beans, or any colored bean, drained and mashed
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3 large eggs
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3/4 cup unsalted butter, melted
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1 Tbsp cornstarch
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1 tsp ground cinnamon
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1 tsp ground ginger
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1/2 tsp ground cloves, ground
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1 Tbsp fresh lemon juice, or fresh orange juice
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1 cup evaporated milk
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1 cup brown sugar
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1 9 inch frozen pie shell
Preheat oven to 450°F. Combine all ingredients except pie shell. Stir to blend. When well combined, pour into pie shell. Place in preheated oven and bake for 15 minutes. Lower heat to 350°F and bake an additional 30 minutes or until center is set. When serving, add a dollop of freshly whipped cream to each slice.
Adapted from "The Bean Cookbook" by Judith Choate, Kenan Books, Inc., 1992, Simon & Schuster. Courtesy American Dry Bean Board.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 540 Cal |
27 g |
67 g |
14 g |
7.2 g |
34 g |
130 mg |
800 mg |
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Nutrients
| Calories |
540 Cal |
|
| Fat |
27 g |
|
| Carbs |
67 g |
|
| Protein |
14 g |
|
| Fiber |
7.2 g |
|
| Sugar |
34 g |
|
|
Fats
| Fat |
27 g |
|
| Fat, Sat. |
13 g |
|
| Fat, Mono. |
9.2 g |
|
| Fat, Poly. |
2.1 g |
|
| Cholesterol |
130 mg |
|
|
Vitamins
| Choline |
110 mg |
19% |
| Niacin |
1.3 mg |
8% |
| Panto. Acid |
0.9 mg |
18% |
| Riboflavin |
0.31 mg |
24% |
| Thiamin |
0.24 mg |
20% |
| Vitamin A |
950 IU |
32% |
| Vitamin B6 |
0.2 mg |
13% |
| Vitamin B12 |
0.29 mcg |
12% |
| Vitamin C |
1.4 mg |
1.6% |
| Vitamin D |
33 IU |
17% |
| Vitamin E |
1 mg |
7% |
| Vitamin K |
4 mcg |
3.3% |
|
Minerals
| Calcium |
200 mg |
20% |
| Copper |
0.27 mg |
30% |
| Fluoride |
4.4 mcg |
110% |
| Iron |
2.9 mg |
36% |
| Magnesium |
61 mg |
14% |
| Manganese |
0.41 mg |
5.8% |
| Phosphorus |
240 mg |
35% |
| Potassium |
540 mg |
12% |
| Selenium |
19 mcg |
34% |
| Sodium |
800 mg |
53% |
| Zinc |
4.3 mg |
39% |
|
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