Super Bean Pie


For the legume fanatic, have this for dessert or as a side. A major bean infusion pour into a nutty crust. WARNING: Soak the beans to release any gassy properties.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
9 hrs 10 mins
Total Time:
10 hrs 15 mins
1 to 9 - inch pie


  • 2 ½ cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough

  • 2 tablespoons white sugar

  • 1 teaspoon salt

  • 1 cup vegetable shortening, chilled

  • 1 ½ cups butter

  • 6 tablespoons ice water

  • ½ cup dried great Northern beans, soaked overnight

  • ½ cup dry garbanzo beans, soaked overnight

  • ½ cup dry navy beans, soaked overnight

  • ½ cup dry black beans, soaked overnight

  • ½ cup dried black-eyed peas, soaked overnight

  • ½ cup dry mixed lentils, soaked overnight

  • ½ cup dried pinto beans, soaked overnight

  • ½ cup dry kidney beans, soaked overnight

  • ¼ cup olive oil

  • ½ cup prepared hummus

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • ½ teaspoon cream of tartar

  • 1 tablespoon vanilla extract


  1. Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.

  2. Preheat an oven to 350 degrees F (175 degrees C).

  3. Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.

  4. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts (per serving)

1078 Calories
70g Fat
90g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 1078
% Daily Value *
Total Fat 70g 90%
Saturated Fat 30g 149%
Cholesterol 92mg 31%
Sodium 644mg 28%
Total Carbohydrate 90g 33%
Dietary Fiber 19g 66%
Total Sugars 6g
Protein 25g
Vitamin C 4mg 19%
Calcium 128mg 10%
Iron 8mg 42%
Potassium 1199mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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