In 1976, my husband and I married and lived on a mountain in the middle of the desert 40 miles outside of Las Vegas; Mount Charleston. As he was still paying off his student loan and I had not yet found work, we were crushingly poor. Around the middle of the month, food became an issue.
Luckily, we discovered the Nation of Islam. They had a store in Las Vegas that sold bags of frozen Whiting fish at a price we could afford. Wearing out my Betty Crocker cookbook, I discovered numerous ways to prepare this bony but tasty fish.
In addition, the store sold bean pies for about $2.00 each. The pie and 1 glass of wine each at the ski lodge was our weekly treat. (Sometimes the Mount Charleston sheriff, cool guy, bought us a second glass of wine).
In France, ready made pie crust comes in a package, prerolled. You just take it out and put it in your pie pan, poke the bottom and sides with a fork, then pour your filling inside.
Note: I’ve just learned that evaporated milk is “lait concentre non sucre (concentrated milk without sugar).
1 unbaked pie shell
2 cups of cooked navy beans
2 eggs, slightly beaten
1 cup of evaporated milk
1 tsp vanilla
3/4 cup of sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Mix together the eggs, evaporated milk and the vanilla. Add the beans, sugar and the spices and beat with a hand mixer until well blended. Cook in a 350 oven for about 50 minutes.
The Chinese do bean desserts too. I’ve always found them too heavy at the end of a meal, but they make a lovely teatime treat. Will try this soon.
I would love a bean pie w/o the beans. lol
You should try it Michelle. It tastes like a sweet potato pie, only different.
It’s awesome! I make mine pretty close to the recipe above but I add a 1/2 stick of cold butter to the the mix at the end. It makes for better taste and coloring- nice carmelized topping. Another hint, blend the mixture thoroughly and taste for seasoning and sweetness before adding the eggs.
Thanks for the tips Umm 🙂