Mel's Bean Pie

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 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

Serves: 8


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
  • salsa
In This Recipe


  1. Preheat oven to 425. In a skillet, cook beef, onion, mushrooms, and garlic until beef is browned, drain.
  2. In a large bowl, sour cream, milk, tomatoes (with their sauce), cornstarch, parsley, paprika, salt & pepper; mix well.
  3. Fold in beans, cheese, green onions and beef mixture.
  4. 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.
  5. Bake for 30 –35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives, salsa, cheese & onions.

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