The "Muslim" Bean Pie

The "Muslim" Bean Pie  

from M. Coleman

If you've never had a Bean Pie, you've missed one of life's genuine delights.  The history of this pie goes back to the "Nation of Islam" (The Honorable Elijah Muhammad) who had a deep interest in improving nutrition among African Americans.  

The "Navy Bean" is one of the most complete foods on the shelf, being almost pure complete protein and fiber.  One can literally live off of Navy Beans alone, they are that healthy.  This recipe was created to get more people to eat more Navy Beans, and it worked.  

Bean Pies were sold by street vendors (always impecably dressed, in suits with bow ties) in pink boxes, and at Shabaz Bakeries all over America.  They represented an icon of African American independence and were usually sold by well dressed men in suits, on street corners, along with "Muhammad Speaks."  

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I spent years working in African American neighborhoods, so I often bought both, wishing to expand my knowledge base, but loving the flavor and texture of the pies, which are similar to Sweet Potato or Pumpkin, but "better." 

With the passing of Elijah Mohammed, the "Nation of Islam" has fallen away.  The Muslim faith is welcoming of all persons.  The pie is still around, but harder to get.

After years of trying to make them with disappointing results, I found this recipe.  Hope you enjoy, The "Muslim" Bean Pie.  The taste and texture are similar to pumpkin or sweet potato pie.

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2 cups navy beans (cooked according to package instructions) You may use canned beans.  Drain and rinse.

Note: You'll want to make sure that you have planned ahead to make this pie because you need to pre-soak the beans before you can cook them.   Cook beans until soft. 

1/2 tsp. of salt (unless the canned beans have some salt, check the label) 

1 stick butter 

2 tablespoons flour 

4 eggs 

1 teaspoon nutmeg

2 cups sugar 

1  14oz. can evaporated milk (not sweetened condensed milk)

1 teaspoon cinnamon 

2 tablespoons vanilla 

Preheat oven. to 350 degrees. 

In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. 

Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. 

Pour into pie shells.  Bake about one hour until golden brown. 

Makes 2 or 3 Bean Pies.

I made a quadruple recipe:

Sweet Potato Pie (easy and VERY good !!)

In the South, we generally don't eat pumpkin pie at Thanksgiving or other festive occasions.  One of the many ways we distinguish ourselves is with a rich culinary tradition, closer to Native American and West African cuisine.  Pumpkins don't grow that well in warm humid climates.  Sweet Potatoes, or Yams, will grow about anywhere, in poor soil, and they are loaded with iron and other nutrients that are not abundant in pumpkin (which is basically a squash).

Also, they need a LOT less sugar to make a sweet pie, particularly with the canned yams I use in this recipe.  In California, traditional "Southern" Sweet Potatoes, deep orange inside, are less common in the stores.  We have lots of Yams, which also have a deep orange color and are closely related to Sweet Potatoes, but have less stringy fibers in the body of the potato.

I found this recipe in "A Taste of Georgia" the Newnan Georgia Junior League cookbook.  I've been using it for over 25 years, and I have never found a better pie.  I have shared it with friends and acquaintances over the years, and the comments are always glowing.  "You put your foot in it Ed !!" is the usual response after a few bites.  

If you decide to try it, a few pointers:

An extra egg or two won't hurt.  This recipe makes a Sweet Potato CUSTARD filling which is what sets it apart.

Use real butter, salted is fine, like all baked goods, it needs a tiny bit of salt to taste "done."  You can also add a dash of salt if you like.

I save the syrup from the canned yams and boil it down, add some brown sugar and cloves to make an incredible ham glaze.

I usually make about 12 pies the week before Thanksgiving to share with friends and neighbors.  For that reason, I choose convenience over "purity."  The pie tastes outstanding.

DON'T PUT ANY OF THE USUAL SPICES (cinnamon, nutmeg, etc.) IN THIS PIE !!

DON'T PUT ANY SPICES IN THE FILLING OR ON TOP !!

The Vanilla, or what other flavoring you use is what "pops" the pie flavor.  My favorite is Amaretto, or Spiced Rum.  I have used Bourgon too, it's your choice.  I usually put a little Vanilla in too.

I have done mixes with brown sugar and white sugar.  A 3 to 1 (3 parts white, 1 part brown) seems toe sweet spot.  I've also used "Mexican" sugar, pressed in cones in the produce section of most markets in the southwest.  

Have fun, play with this recipe.  Make your own pie crust, or buy them at the store.  Your call.

PLEASE NOTE: This makes a VERY sweet pie which most people who like sweets will LOVE.  
If you don't like things very sweet, reduce the sugar to 3/4 cup.

SWEET POTATO PIE

1 cup sugar (I mix 1/4 cup brown & 3/4 cup white)

3/4 stick butter, melted

3 eggs

1/2 cup milk

1.5 cups canned yams mashed (I usually just whip them with the mixer until they are close to liquid.  You'll get some lumps, but that enhances the texture of the pie)

1 Tsps  Vanilla extract (or Rum, Bourbon, Amaretto instead of Vanilla

2 regular 9” pie shell(s), unbaked

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Add the sugar and eggs to the mashed/whipped potatoes/yams.

Then add the melted butter and vanilla extract..  

Mix

Then add milk.  

Mix thoroughly

Pour into pie shell(s)

Bake at 350F for about an hour.  My convection oven at 325F takes about 80 minutes, but the pies are  grreat.
Insert a toothpick.  It will come out clean and wet (from the butter) when it's "done."  If any loose filling sticks, let it cook a bit longer.

Any left over filling can be put in a bowl and microwaved for a quick custard.

DO NOT USE ANY SPICES !!  DO NOT USE ANY SPICES !!

Variations:

Finely chopped Pecans (about 1/2 cup) folded into the pie filling mixture before filling the pie shells.

Instead of pie shells, use pre-baked 3" tart shells, bake at 350, about 25 minutes.

 The "mashed" yams in the mixer

 Afer I've added the sugar, butter and milk.  

 Pie shells ready to be filled

Pies in the oven

This is when having a convection oven is redally great.

Maury Calvert's BBQ Sauce

From "Tampa Treasure" cookbook, Junior Service League of Tampa Florida 

(an EXCELLENT cookbook).

This much requested recipe was a closely guarded secret of Eleanor Crowder until she stepped down as President of the Junior Service League of Miami.  As a parting gift to the League, she allowed it’s magazine, “Tropical Topics”, to publish her father’s treasured Tennessee barbecue recipe.

I LOVE this BBQ Sauce.  It is a "mustard base" sauce, with NO SUGAR so you can cook with it, nothing to burn or char.  It is exceptional on ribs, really "pops" the flavor of pork, though it is equally good on chicken or beef.

If you ever want to make a "Pickin Ham" for a party, cover a ham in this, wrap it tightly in foil, and slow cook it at 250 F for several hours.  The ham will fall apart, perfect to fork onto rolls or bread for sandwiches.

Ingredients approximately 2 quarts of sauce:

1 Pound Butter  

1 (10oz) bottle Worcestershire

2 Tablespoons Tabasco  

1 Cup prepared mustard (as in the same stuff you put on hot dogs, NOT powder)

3 Lemons, whole  Wash & cut off the ends of the lemon.  Cut them in half or thirds and run them through a food processor until completely pulverized "mush."  Include the juice, rind, pulp and seeds.  
1 Pint Vinegar

Salt, Black or cayenne or red pepper to taste

Melt Butter; add remaining ingredients.  Blend thoroughly, simmer fabout 30 minutes to cook the lemon "mush."  

Keep warm on grill while using to baste chicken, ribs, steaks, etc.  

Keeps indefinitely in the refrigerator.

How to make ribs in your oven

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I like to make a big batch and put it up in jars for later use.  It will not need to be refrigerated until it's opened.  Enjoy the photos below of a batch I made this afternoon.  

NOTE

The butter will separate as it cools in the jars.  Just shake it well before you open it.

Melting the Butter ~ DO NOT USE MARGARINE

The lemon "mush."

I've found this really works, gives the sauce "body" and excellent flavor.

I suspect Maury didn't have a food processor when he started.

 I recently got an induction range (which I LOVE!!) but the stockpot I had was too small so I had to split the sauce into two pans.

I've ordered a 16 quart induction ready stock pot for future use.

The final product.  Notice the butter has separated to the top, just shake it before you open it for use.

Thank you to Robin Adair who introduced me to "Tampa Treasures" and this incredible recipe.