Louisiana parish pie (beans)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Red beans, cooked |
| 13 | ounces | Can evaporated milk |
| 2 | Eggs, beaten | |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Nutmeg |
| 2 | 9\" pie shells, unbaked | |
Directions
Preheat the oven to 375~. Mash enough of the cooked beans to make 2 cups, and place in a blender, a portion at a time, with the milk. Blend until smooth.
Combine with the eggs, sugar, salt and spices. Pour into unbaked pie shells. Bake for 1 hour or until a knife inserted into center comes out clean. Yield: 2 9" pies. Source: The Times-Picayune (wrv) Posted to MC-Recipe Digest V1 #616 by Nancy Berry <nlberry@...> on May 19, 1997
Related recipes
- Cajun beans
- Cajun oyster pie
- Cajun shepherd's pie
- Idaho's pinto bean pie
- Impossible crawfish pie
- Impossible creole pie
- Louisiana blue ribbon pecan pie
- Louisiana red beans & rice
- Louisiana red beans and rice
- Louisiana rice and red beans
- Louisiana seafood pie
- Louisiana yam pie
- Meat pies creole style
- Pinto bean pie
- Poor man's bean pie
- Potato & bean pie.
- Potato and bean pie
- Saucy bean 'n beef pie
- Saucy bean and beef pie
- White bean and potato pie