Pinto Bean Pie IV

May 13, 2023May 13, 20230 1

Tasty Pinto Bean Pie recipe for a hearty meal

by The Chefin Pie

Prep

15 min

Cook

50 min

Ready In

1 hr 5 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

492

Sugar

50g

Fat

22g

Pinto Bean Pie is a hearty and savory dish that will fill you up and satisfy your cravings. The unique blend of pinto beans and pecans creates a delicious texture and flavor that is sure to impress. This recipe is perfect for chilly winter days or as a hearty meal after a long day at work or school. The pie is simple to prepare, making it ideal for beginner cooks, while its unique flavor is certain to please even the most discerning palate. Whether you are preparing it for yourself or for a crowd, this Pinto Bean Pie is sure to be a hit!

Instructions

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Sprinkle cornmeal into pie crust and set aside.
3.	In a large bowl, beat eggs together until light and frothy. Add sugar, butter, and vanilla extract, mixing well after each addition.
4.	Fold in pinto beans and pecan halves until evenly distributed throughout the mixture.
5.	Pour filling into pie crust, ensuring that it is spread evenly throughout.
6.	Bake for approximately 45-50 minutes or until the center is set.
7.	Allow pie to cool for at least 15-20 minutes before serving.

PROS

This hearty pie is certain to fill you up with its savory, protein-packed ingredients.

The pinto beans and pecans lend a unique texture and flavor that is sure to delight.

CONS

This pie is quite high in sugar and fat, so it should be enjoyed in moderation as part of a balanced diet.

It may not be suitable for those with nut allergies.

HEALTH & BENEFITS

Despite its high sugar and fat content, this pie actually contains a good amount of protein thanks to the pinto beans.
Pinto beans are a nutrient-dense food that has been linked to reducing the risk of chronic diseases such as heart disease and diabetes. Pecans are also rich in antioxidants.

	1 teaspoon cornmeal
	1 unbaked pie crust
	2 eggs
	1 1/2 cups white sugar
	1/2 cup butter
	1 teaspoon vanilla extract
	1/2 cup pinto beans , drained
	1/2 cup pecan halves