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
medium sized white onion- diced
garlic cloves- minced
canned or stewed tomatoes
hot sauce (your choice, I like Tapatio)
chopped fresh parsley
salt and pepper to taste (about 1 teaspoon of each)
can kidney beans- rinsed and drained
can black or pinto beans- rinsed and drained
shredded cheddar cheese
sliced green onions
Pastry for double crust pie (just pick your favorite pie crust recipe)
For the Garnish
In This Recipe
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.