Jessica B. Harris, High on the Hog Bean Pie |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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From Jessica B. Harris, High on the Hog book. This is a variation of the bean pie that represented the Nation of Islam to many. It was sold on the streets and in restaurants run by mosques around the country. This version was given to me by my friend Charlotte Lyons, who is the food editor of Ebony magazine. Ingredients:
9 inches pie shells, baked for 10 minutes and cooled |
2 (15 ounce) cans great northern beans, drained |
3 eggs, slightly beaten |
1 1/4 cups sugar |
1/4 cup unsalted butter |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1 teaspoon nutmeg, freshly grated |
1/2 teaspoon allspice, freshly ground |
1 teaspoon baking powder |
1/3 cup evaporated milk |
Directions:
1. Preheat the oven to 350 degrees.
2. Place the drained beans in a bowl and beat them with an electric mixer until they are smooth.
3. Add the eggs, sugar, butter, vanilla, and spices.
4. In a separate bowl, add the baking powder to the evaporated milk and pour it into the bean mixture.
5. Beat the mixture well and then pour it into the partially baked pie shell.
6. Bake the pie for 50 minutes, or until it is firm.
7. Allow the pie to cool before serving.
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