Soybean Pie Recipes

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.

SOYBEAN PIE

Steps:

• Soak soybeans in water overnight.
• Cook slowly 3-4 hours.
• Drain.
• Heat oil in skillet.
• Add onion, garlic and soybeans.
• Saute for 5 minutes.
• Add tomato sauce, chili powder, worcestershire sauce, salt and pepper.
• Simmer for a little while.
• Preheat oven to 350 degrees F.
• Meanwhile, prepare crust.
• Combine cornmeal, flour and 1 tsp salt in a bowl.
• Cut in shortening.
• In a separate bowl, beat together egg and 1/4 cup water.
• Add to cornmeal mixture.
• Press into 9 inch pie plate to form crust.
• Fill pie with soybean mixture.
• Top with cheese.
• Bake 25 minutes.

NAVY BEAN PIE

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.

SOYBEANS AND RICE

Steps:

• In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
• Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
• Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
• Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.