Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine eggs, evaporated milk, and mashed navy beans. Mix well. Add sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until all ingredients are thoroughly combined. Pour mixture into pastry shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 minutes.
Preheat oven to 425 degrees.
Combine eggs and evaporated milk in a bowl.
Add beans, sugar and all spices.
Beat at low speed of a mixer until well blended.
Pour into unbaked pie shell.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for another 35 minutes or until knife inserted in center comes out clean.
Serve warm with whipped cream or you can even enjoy it cold. :-).
Preheat oven to 350\u00b0.
Cook beans well; drain and mash through colander or food mill.
Measure the mashed beans and add sugar and milk.
Strain this mixture through a sieve.
Add egg yolks, nutmeg, flour, butter and vanilla.
Mix well and beat until very smooth; pour into 9-inch unbaked pie shell.
Bake for 30 minutes or until firm.
o fit a 9 inch pie plate. Place bottom crust in
egrees C). Place pie crusts into 9-inch pie dishes.
In
Cook navy beans until tender and can be mashed with a fork. Drain beans in strainer; place beans in blender while warm with milk and melted butter.
Blend thoroughly.
Add spices, sugar and vanilla; mix well.
Pour into pie shell.
Bake at 350\u00b0 for 35 to 45 minutes.
owl. Place 1/4 of bean mixture in center of 1
Rinse and sort beans. Cover with cold water and soak overnight.
Drain beans and place in a large soup kettle or Dutch oven.
Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
(For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).
esired.
(Bella tip) Place navy beans in a large bowl
Soak navy beans according to pkg directions.
Saute onion and carrots in butter.
Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours.
In a large frying pan,cook round steak in oil until browned; add beans, tomatoes, and salt and pepper to taste; cover and simmer for 10 minutes.
Spoon half of the mixture into a 2-quart casserole; spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a 325\u00b0 oven for about 1 hour.
Cook 1 cup presoaked navy beans with the onions until tender. Saute the celery for 5 minutes, then add.
Season with spices, being careful to let the bean and onion flavor predominate. Garnish with parsley or green onions.
Rinse and sort the navy beans. Place in a Dutch
In a food processor add all ingredients.
Mix on low speed for 1 minute or more, until smooth and no lumps remain.
Pour into pie crust.
Bake in a 350 degree preheated oven for 45 to 60 minutes.
Top will be golden brown.
Cool on a wire rack.
Serve warm or cold.
Refrigerate leftovers.
Preheat oven to 425\u00b0.
If crust is frozen, set it out to thaw while making filling.
In a mixing bowl, beat together margarine, buttermilk and sugar.
Add flour and cinnamon; blend well.
Add egg and egg whites and beat well.
Rinse, drain and mash beans. Add beans, milk and vanilla to flour mixture; beat well.
Spoon filling into thawed crust.
Place pie on baking sheet and bake 5 minutes.
Lower temperature to 325\u00b0 and bake an additional 45 to 50 minutes longer, until knife inserted into center comes out clean.
Soak beans in boiling water in large Dutch oven for 30 minutes; stir in salt.
Cover and bring to a boil.
Reduce heat and simmer 2 hours.
Saute diced onion and celery in melted margarine until tender.
Add sauteed vegetables and tomatoes to bean mixture, stirring well.
Simmer, uncovered, 1 hour or until beans are tender.
Serve hot.
Yields 11 servings (1 cup each). Calories:
159.
Exchanges:
2 starch.
add to 1 cup of bean soup liquid, and blend to
hen it should be a bean!
Place the beans in
or one hour.
Drain bean water.
Add remaining ingredients
Wash beans well, cover with cold water and soak for 2 hours. Place meat in pot and cover with water.
Bring to a boil.
Add celery, onion, bay leaf and navy beans.
Cover pot and cook slowly until beans are almost done.
Add salt, pepper and tomatoes. Bring to a boil and then simmer until beans are very tender.
If necessary, add more water and a small can of tomatoes (diced).