Cooking with Jacque Rose

NAVY BEAN PIE

2 (15.5 oz.) cans white navy beans, drained and rinsed, 1/2 cup evaporated milk, 1 (14 oz.) can sweetened condensed milk, 3 eggs, separated, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon ground cloves, 1/2 cup butter, melted, 1 cup sugar, 1 teaspoon all-purpose flour, 2 unbaked prepared deep-dish 9-inch pie crust.

Separate  the eggs, set aside.  Get out the food processor, add the beans, milk, egg yolks, extract, salt, cinnamon, nutmeg, ginger, cloves, flour, sugar, and butter.  Pulse until smooth, mix well. 

Preheat the oven to 425 degrees. Get out a bowl, add the egg whites, beat until they are stiff and peak.  Get out another bowl, pour the bean mixture into the bowl.  Fold in the egg whites.  Taste the custard.  The custard should be a little sweeter than you want the pie to taste.  Pour into the pie crusts.  Bake for 12-15 minutes.  Reduce the heat to 350 degrees, bake for 30-35 minutes or until golden brown or until the pie’s center is firm and set.

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