(Electronic image by Ron Flaviano)
CLASSIC BEAN PIE (RECIPE BY RON FLAVIANO)
2 frozen deep-dish pie crusts
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg, fresh is best
2 tablespoons all-purpose flour
2 1/2 cups white sugar
2 tablespoons vanilla extract
2 egg yolks
Preheat oven to 450 degrees.
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 for 15 minutes, then reduce heat to 350 degrees and bake until the filling is set and the crust is golden brown, an additional 35 minutes. If custard isn’t set, turn oven off, open door and let the pies cool in the oven.
For a twist, try substituting one of the tablespoons of vanilla extract with a tablespoon of almond extract. Eat warm or cold. Refrigerate leftovers.
ABOUT RON FLAVIANO – Ron works as art director for the Ogden newspaper chain. He is also a co-founder, director and producer for Homeplate Media, which creates and produces Homeplate. Ron is a graduate of Youngstown State University and a native of Warren.
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