Best 12 Red And Black Bean Pies Recipes

BLACK BEAN TORTILLA PIE

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green pepper, onion, cumin and pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer., Stir in beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Stir in corn and green onions; remove from heat. , Place 1 tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet., Bake, uncovered, until heated through, 15-20 minutes. Sprinkle with remaining cheese. Loosen sides from pan with a knife; remove rim from pan. Cut into 6 wedges.

SWEET RED BEAN PIE

Steps:

• Preheat oven to 425F and place the pie crust on a rimmed baking sheet.
• Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth.
• Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid.
• Pour into the pie shell.
• Sprinkle with pecans, if using.
• Place the pie in the oven and bake on the middle rack for 12 minutes.
• Reduce the temperature to 350F and move the pie to the lowest rack of the oven.
• Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much.
• When done, the filling will be completely set.
• Cool completely to room temperature, then chill overnight before serving.

RED AND BLACK BEAN PIES (WITH POLENTA)

Steps:

• Preheat oven to 400.
• Heat 1 Tbs oil in large saucepan over med. heat.
• Add white part of scallions and garlic.
• Season with salt and pepper.
• Cook until softened, stirring constatly, 2-3 minutes.
• Add beans, tomatoes with juice and 1/2 cup water.
• As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch.
• Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
• Meanwhile, brush 8 10-12oz ramekins or custard cups with remaining oil. Or you can use 2 pie plates. Each ramekin serves one, each pie plate serves four.
• Slice polenta into 8 rounds and place one in each ramekin. If using pie plates, slice into 16 rounds and place 8 in each pie plate.
• Remove bean mixture from heat.
• Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
• Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
• Top with cheese.
• At this point, you can freeze the unbaked pies. Let cool completely and cover with foil. Then freeze for up to 3 months.
• Bake at 400 15-20 minutes.
• Let stand 10 minutes before serving.
• If desired, garnish with cilantro and serve with salsa.
• If frozen, no need to thaw before baking: Bake frozen and foil-covered 60-70 minutes if in ramekins and 70-80 minutes if in pie plates.
• Remove foil and bake until cheese is golden brown, about 15 more minutes.

RED AND BLACK BEAN PIES

Steps:

• Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
• Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
• Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

MUSLIM BEAN PIE

Steps:

• In a food processor add all ingredients.
• Mix on low speed for 1 minute or more, until smooth and no lumps remain.
• Pour into pie crust.
• Bake in a 350 degree preheated oven for 45 to 60 minutes.
• Top will be golden brown.
• Cool on a wire rack.
• Serve warm or cold.
• Refrigerate leftovers.

BLACK BEAN AND SPINACH PIE

Steps:

• Heat Canola oil in a nonstick frypan. Add shallots, red pepper, green.
• pepper, and garlic and saute until tender -- about 5 minutes.
• In a mixing bowl, mash black beans with a potato masher. Combine with.
• sundried tomatoes, spinach and the shallot mixture. In a separate bowl,.
• stir together cream cheese, sour cream and the spices. Add to black.
• bean mixture and stir well. Set aside.
• To make the crust, combine blour salt, baking powder, wheat germ, and 2.
• tbsp Asiago cheese.
• In another bowl, whisk the margarine, milk, lemon juice, and egg. Add.
• flour mixture and stir well. Mixture will be soft.
• Spread along the bottom and up the sides of a 10 inch glass pie plate.
• that has been sprayed with cooking spray.
• Carefully spread in the filling.
• Bake at 425 degrees for 25 to 30 minutes or until crust is golden.
• Sprinkle 1/3 cup grated Asiago cheese and chopped pine nuts over top of.
• pie and return to oven until cheese is melted.
• Let stand 5 minutes before serving.

RED & BLACK BEANS AND RICE

Steps:

• *note:If you or your family are sensitive to MSG, don't use Sazon!
• You can substitute 1 tsp ground cumin, plus some garlic salt, if needed.
• In a large saucepan, heat olive oil over medium heat.
• Sauté onion and pepper until onion starts to look translucent.
• Add garlic and tomato.
• Stir in both cans of beans and heat to just boiling.
• Reduce heat and simmer for 15 minutes.
• Stir in Sazon (or alternate seasoning).
• Serve over rice.

HEDDY'S BLACK AND RED BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
• Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

TORTILLA AND BLACK BEAN PIE

Steps:

• Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside.
• Heat oil in a pan over medium heat.
• Add onion, chili pepper, garlic, cumin, salt and pepper.
• Cook, stirring often, for 5-7 minutes or until onion is soft.
• Add beans and water; bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated.
• Stir in corn and onion, and remove from heat.
• Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese.
• Repeat 3 more times, except use 1 cup of cheese on the top.
• Bake for 20-25 minutes or until everything is hot and the cheese is melted.
• Let stand for a few minutes before cutting.

TORTILLA AND BLACK BEAN PIE

Steps:

• Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
• Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
• Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

NO FAIL BEAN PIE

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.

BLACK BEAN PIE

Steps:

• Heat oven to 325 degrees.
• In a saucepan over medium heat, add oil and saute onion, green pepper until tender.
• Add beans, salsa, red pepper, chili powder, cayenne and salt and pepper.
• Reduce heat to low and simmer for 15 minutes.
• Spoon half of the mixture into one of the pie crusts lining a pie plate.
• Cover with half of the cheese.
• Spoon remaining bean mix on top and then the rest of the cheese.
• Cover with second pie crust.
• Bake for 1 hour.