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Double Crust Bean Pie
September 10, 2003

This was absolutely fabulous, and really not all that difficult to make! I listened to other reviewers' comments and added extra salsa. In fact, I added about a cup of salsa, which really gave it some zip! I also went with half a red pepper and half a yellow pepper, because both my sister-in-law and I both hate green peppers. I also used about two cups of Kraft's "Mexican" grated cheese and added a couple cloves of garlic (my theory is always that you can't have too much garlic). I didn't have any trouble with the crust -- it cooked fine without requiring pre-baking. (Except I used only bottom crusts.) I ended up baking this at 350 degrees instead of 325 because I was making it at the same time as the "Awesome and Easy Creamy Corn Casserole" (also on this site), and had absolutely no trouble with it. This was absolutely marvelous with the amendments I mentioned above! Highly recommended!

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