This isn't a recipe from the Methodist Church Lady cook book, though it very well could be. (I've said before that the Methodist church ladies of my childhood could make something edible out of just about anything.)
This recipe comes from "The Grange Range -- Favorite Recipes from the St. John's Community." It was a Christmas gift from a patient's family a couple of decades ago, and it's a wonderful collection of recipes, including ones for unusual pies like "oatmeal" or "mashed potato" and of course, "pinto bean."
What with the beans and the eggs, I would call this pie a high protein dessert. And no, I don't know if you'll need "Beano."
So, if you're feeling rather daring today, here it is:
Pinto Bean Pie
2 cups cooked pinto beans
2 cups sugar
3 Tbs. chocolate*
2 Tbs. self-rising flour
1/2 cup margarine
4 eggs
2 tsp. vanilla
2 unbaked pie shells.
Place beans in a large mixing bowl. Mash until smooth. Stir in remaining ingredients and mix well. Pour into unbaked pie shells.
Bake at 350 degrees for 25 minutes.
2 cups cooked pinto beans
2 cups sugar
3 Tbs. chocolate*
2 Tbs. self-rising flour
1/2 cup margarine
4 eggs
2 tsp. vanilla
2 unbaked pie shells.
Place beans in a large mixing bowl. Mash until smooth. Stir in remaining ingredients and mix well. Pour into unbaked pie shells.
Bake at 350 degrees for 25 minutes.
(*I'm pretty sure "chocolate" means "cocoa.")
Enjoy!
(I should use this recipe in a book.)
