Navy Bean Pie Recipe

Navy Bean Pie

Ingredients:

2 cups Navy Beans (cooked)

4 Eggs

1 14 oz. can evaporated milk

1 stick grade AA butter

1 tsp. ground cinnamon

2 Tbsp. All purpose flour

2 cups brown sugar

2 Tbsp. Vanilla

1 tsp. ground nutmeg

Directions: Cook beans until soft and drain off all water. Pre-

heat oven to 350 degrees.

In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour until golden brown. Makes 2-3

Bean Pies.

Tip: 5 minutes after removing pies from oven, cover with plas-

tic wrap that clings.

Health Warning: I am not a fan of any canned products because the aluminum inside the can is linked to Alzheimers dis-ease. So here is an alternative for the Evaporated Milk.

Store-bought evaporated milk has had about 60% of its water removed through evaporation. Because it is a concentrated form of milk, it is often called for in recipes to add richness to a dish. And because it is relatively thick, it is called upon to contribute to a creamy texture.

In the absence of evaporated milk, one option is to take some dry milk and reconstitute it using only 40% of the recommended water. That would give you the right texture. It is difficult to find dry whole milk (because the fat in it tends to spoil and so should be refrigerated), so you would most likely be using dry nonfat milk, which would cause some adjustment in flavor.