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Author Notes: While 'bean pie' may not sound delicious, it definitely tastes delicious! My mom (Mel) made this bean pie all the time when I was a kid, and I absolutely love it! It's like chili inside a pie-crust...so what's not to love!? I love mushrooms, so I use about 2 cups, and sometimes I sautee them in butter first (rather than cooking with the beef) for extra flavor, but to save time, either way works! —Loves Food Loves to Eat
For the Pie
- 1-2 pounds ground beef
- 1/2 medium sized white onion- diced
- 2-3 garlic cloves- minced
- 1-2 cups sliced mushrooms
- 1 cup sour cream
- 1/2 cup milk
- 1 cup canned or stewed tomatoes
- 2 teaspoons hot sauce (your choice, I like Tapatio)
- 1/4 cup cornstarch
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
- salt and pepper to taste (about 1 teaspoon of each)
- 1 can kidney beans- rinsed and drained
- 1 can black or pinto beans- rinsed and drained
- 2 cups shredded cheddar cheese
- 1/2 cup sliced green onions
- Pastry for double crust pie (just pick your favorite pie crust recipe)
For the Garnish
- sour cream
- shredded cheese
- black olives
- green onions
- Preheat oven to 425. In a skillet, cook beef, onion, mushrooms, and garlic until beef is browned, drain.
- In a large bowl, sour cream, milk, tomatoes (with their sauce), cornstarch, parsley, paprika, salt & pepper; mix well.
- Fold in beans, cheese, green onions and beef mixture.
- Line deep dish pie plate with pastry; fill with bean mixture. Top with remaining crust; seal and flute edges. Cut slits in the top crust.
- Bake for 30 –35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives, salsa, cheese & onions.
- This recipe was entered in the contest for Your Best Autumn Pie
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
- This recipe was entered in the contest for Your Best Recipe for Beans