This year, I had the pleasure of joining some of the Nebraska Dry Bean Commission team to see behind-the-scenes for their bean harvest. My husband and I got to visit growers, processors, and learn all about how bean harvest works in Nebraska. It was truly a wonderful time! And, they sent us home with freshly harvested pinto beans. Of course, pinto beans are delicious just as is! But, I also wanted to turn them into something special for the holiday season. Enter this Pinto Bean Pie! It is a creamy, custardy pie like a pumpkin pie. In fact, I bet you could surprise your guests and most people would never be able to guess the secret ingredient: pinto beans. Just more proof that beans can, in fact, do any and everything.

Thank you for letting us join to see harvest and for the delicious pinto beans, Nebraska Dry Bean Commission! You can also find the recipe on their YouTube channel, in the video description for the Pinto Bean Pie recipe.

Pinto Bean Pie

Recipe by A Legume a DayCourse: DessertsDifficulty: Easy

9-inch pies

pies

Prep time

minutes

Baking time

hour

Pinto Bean Pie is the perfect addition to any holiday table! It is creamy custardy, perfectly spiced, and down-right delicious. Not to mention, it’s always fun to surprise people with the secret ingredient.

Ingredients

3 cups cooked pinto beans, drained and rinsed
½ cup butter, softened
1 cup white sugar
1 cup brown sugar, light or dark
4 eggs
1 cup whole milk
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
½ tsp nutmeg
2 Tbs vanilla extract
½ tsp salt, or just a pinch if using salted beans
2 unbaked 9-inch pie shells (store-bought or homemade)
Whipped cream, for serving (optional)

Directions

This recipe uses cooked pinto beans. Cook up a big pot of Nebraska pinto beans and save some to bake this Pinto Bean Pie. It takes about 1 cup to 1 and ½ cups of dry pinto beans to get 3 cups of cooked pinto beans.
Preheat oven to 350 degrees F (~175 degrees C).
In a food processor or blender, cream butter, white sugar, and brown sugar.
Add the eggs and blend, scraping down the sides as necessary.
Rinse pinto beans and drain well. Add to the food processor/blender with the milk, spices, vanilla, and salt and puree until smooth.
Pour the mixture into two 9-inch pie shells and bake until set and starting to turn a golden brown on top, and an inserted knife comes out clean. Baking time varies with oven but will be around 60 – 80 minutes.
Let Pinto Bean Pie cool at room temperature, to allow to set.
Serve with whipped cream, if desired. Leftovers store well in the refrigerator, in an airtight container or covered with plastic wrap and foil.