Wednesday, November 9, 2016

Beans to you

Mid - week greetings.  Been a crazy couple weeks here and everywhere!   But the daily grind continues, despite feeling the contrary while suffering through last nights presidential race.  With the daily grind comes our mid-week bible study and fellowship dinner.  I have taken over the task of bringing the dessert, and salad. In an effort to help myself and the other diabetic folk in our group, I try to make a mostly healthy type offering.  Last week for example I made black bean brownies.   Not a huge hit, some are missing all the sugar I suppose.  One comment was that the brownies tasted like they had coffee in them.  Not a bad thing in my book!  LOL
This week we will revisit the bean with, Faux pecan pie. Yes, you heard right. Pecan pie made with pinto beans.  This recipe unfortunately also contains a cup of butter and a whole  lotta sugar! So why not as healthy, it is a little more wallet friendly than regular pecan pie. Have you seen the price on nuts lately?!?
Pinto  Bean Pie
1c. cooked pinto beans with juice
1c. flaked coconut
4 eggs
3c. sugar
1 TBS.  vanilla extract
1c. butter, melted
2 (9 inch)deep dish frozen pie crust, thawed
1. Mash beans till very smooth
2. In a large bowl, beat eggs. Mix in beans, sugar, vanilla, melted butter, and coconut until well blended. Divide filling into pie crust.
3. Bake at 350 degrees for 1 hour
*TIP: I like to garnish the top with a few chopped pecans while the pie is still warm. Gently press them in a little to stay in place.  Helps with the over all experience and sells the whole "faux pecan pie" .

Happy fall y'all and happy eating without breaking your wallet or your health. Will let you know the reception it garnered at church tonight! LOL

Blessings, Beth Ann

No comments:

Post a Comment