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
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Ingredients
- For the Pie
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1-2 pounds
ground beef
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1/2
medium sized white onion- diced
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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
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Pastry for double crust pie (just pick your favorite pie crust recipe)
- For the Garnish
-
sour cream
-
shredded cheese
-
black olives
-
green onions
-
salsa
Directions
-
Preheat oven to 425. In a skillet, cook beef, onion, mushrooms, and garlic until beef is browned, drain.
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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.
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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.
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