Beef & Butter Bean Pie - cooking recipe

Ingredients

1 double crust pie crust
1 lb ground beef
12 ounces butter beans
2 teaspoons salt
1/4 cup onion, dried and chopped
1 -2 teaspoon black pepper
1 teaspoon ground mustard
1/2 - 1 teaspoon cayenne
1 teaspoon thyme
2 teaspoons flour
1 -3 dill pickle
2 eggs, lightly beaten

Preparation

Preheat oven to 400 degrees.
Grease bottom of cast iron skillet with Crisco and sprinkle with salt.
Bring skillet to med-high temperature.
Crumble ground beef all over skillet.
After a minute or so, turn heat to medium.
Use a heavy duty spoon to squash beef while browning to keep an even crumble.
Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne.
Add 1 can of butter beans, reserve liquid.
Let cook for a bit.
Add 1/2 the reserved bean liquid.
Let cook for a bit.
Sprinkle with flour to thicken.
Then add the remaining bean liquid.
Let cook down until it is moist but not soupy.
Put into mixing bowl and let cool to warm temperature.
Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling.
Add chopped pickles.
If the mixture is cooled, mix in 2 eggs.
Scoop into pie shell, cover with top crust, cut three vent slits into top.
Cook for 30 minutes.
Let cool for 20 to 30 minutes.
Eat :).