Best 2 Navy Bean Pie Muslim Recipes

**Navy Bean Pie: A Southern Delight with a Unique Twist**

Embark on a culinary journey to the heart of Southern cuisine with navy bean pie, a delectable dish that seamlessly blends savory and sweet flavors. This unique pie showcases the humble navy bean, transformed into a creamy, flavorful filling that is both comforting and satisfying. Discover the secrets behind this culinary gem, from the perfect balance of spices to the flaky, golden crust. Unleash your inner chef and explore variations of this classic recipe, including a vegetarian version that caters to diverse dietary preferences and a sweet potato navy bean pie that adds a vibrant twist to the traditional dish. Get ready to indulge in a taste of Southern heritage with navy bean pie, a dish that promises to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

NO FAIL BEAN PIE

No Fail Bean Pie image

This is a traditional Muslim bean pie that most people have never had and even more have never made. Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it. There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.

Provided by Imam Qadriyyah S. Mabel-Doroth

Categories Desserts Pies

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

2 deep-dish prepared pie crusts
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
2 tablespoons all-purpose flour
2 ½ cups white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks

Steps:

Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 539.1 calories, Carbohydrate 75.2 g, Cholesterol 94.6 mg, Fat 22 g, Fiber 5 g, Protein 11.2 g, SaturatedFat 9.5 g, Sodium 585.1 mg, Sugar 45.5 g

NAVY BEAN PIE

Navy Bean Pie image

A custardy navy bean puree is generously spiced with cinnamon for the filling of this fall-friendly pie. Martha made this recipe on episode 703 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

Ingredients

1 cup dried navy beans, picked over, soaked overnight, and drained
2 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Essential Pate Brisee
One 12-ounce can evaporated milk
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
4 large eggs
2 teaspoons pure vanilla extract
Whipped cream, for serving (optional)

Steps:

Rinse beans and transfer to a saucepan. Add 3 cups water and bring to a boil. Reduce to low, cover, and cook beans slowly until tender, 1 1/2 to 2 hours. Measure 1 cup beans and set aside, reserving remaining beans for another use.
On a lightly floured surface, roll out pate brisee to a 13-inch round about 1/8-inch thick. Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with pie weights or dried beans.
Bake until the edges of the crust begin to turn golden, about 30 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 20 minutes more. Transfer the crust to a wire rack to cool slightly.
Reduce oven temperature to 350 degrees. In a blender, combine beans, evaporated milk, 2 tablespoons flour, sugar, butter, cinnamon, eggs, and vanilla. Blend until mixture is smooth.
Strain bean mixture through a sieve into a glass measuring cup. Pour filling into cooled crust and bake until golden filling is just set, 50 to 60 minutes. Let cool completely on a wire rack before serving with whipped cream, if desired.

Tips:

Use dried navy beans for the best flavor and texture. If using canned beans, rinse and drain them thoroughly before using.
Soak the beans overnight before cooking. This will help them to cook more evenly and quickly.
Use a large pot to cook the beans. This will give them plenty of room to expand.
Add a bay leaf and a few cloves of garlic to the pot while the beans are cooking. This will help to add flavor to the beans.
Cook the beans until they are tender but not mushy. This will usually take about 1-2 hours.
Once the beans are cooked, drain them and reserve the cooking liquid. You can use this liquid to make the pie filling.
To make the pie filling, combine the cooked beans, sugar, flour, butter, and spices in a large bowl. Stir until well combined.
Pour the filling into a pie crust and bake at 350 degrees Fahrenheit for 45-60 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool slightly before serving.

Conclusion:

Navy bean pie is a delicious and hearty dish that is perfect for a winter meal. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a traditional Southern dish or a new and exciting way to enjoy beans, navy bean pie is a great option.