Super Bean Pie

A blend of Great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans fill this legume lover's treat.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 1078 Calories

Ingredients

• 1 teaspoon ground allspice
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 6 tablespoons ice water
• 1 cup vegetable shortening, chilled
• 0.25 cup olive oil
• 1.5 cups butter
• 0.5 teaspoon cream of tartar
• 2.5 cups all-purpose flour (spooned and leveled), plus more for rolling and cutt
• 0.5 cup dried great Northern beans, soaked overnight
• 0.5 cup dry garbanzo beans, soaked overnight
• 0.5 cup dry navy beans, soaked overnight
• 0.5 cup dry black beans, soaked overnight
• 0.5 cup dried black-eyed peas, soaked overnight
• 0.5 cup dry mixed lentils, soaked overnight
• 0.5 cup dried pinto beans, soaked overnight
• 0.5 cup dry kidney beans, soaked overnight
• 0.5 cup prepared hummus

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.

Step 3

Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 4

Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.