shabazz bean pie recipe

Written ByJenny Smyth Posted on
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The Best shabazz bean pie recipe

I’ve been making Shabazz bean pie for years, and it’s always a hit with my family and friends. The recipe originated from my grandmother, who learned it from her sister, and it’s been passed down through generations. The pie is a staple in our household, especially during the holidays when we gather together to cook and share meals.

My kids love helping me in the kitchen, and they’re always excited to taste the finished product. The combination of tender beans, sweet spices, and flaky crust is a match made in heaven. I love that this recipe is not only delicious but also packed with nutrients.

The beans provide a good source of protein, fiber, and vitamins, making it a great option for a healthy meal. When I’m feeling stressed or overwhelmed, whipping up a batch of Shabazz bean pie always puts me at ease. There’s something therapeutic about working with dough and watching the filling come together.

My kids have even started calling me the ‘pie queen’ because of my reputation for making the best pies in town. I’m happy to share this recipe with you so you can enjoy it with your loved ones too. I’ve included all the details you’ll need to make this recipe a success, including tips on how to achieve the perfect flaky crust and how to store the pie for later use.

So grab your apron and let’s get baking!

Shabazz Bean Pie

4.5 from 636 votes

A hearty, comforting bean pie with a rich tomato sauce and flaky crust. This dish is perfect for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
1/2 cup cold water

For the Bean Mixture

1 can pinto beans
1 onion
2 cloves garlic
1 tablespoon olive oil
1 tsp paprika
1 tsp cumin
1 tsp chili powder

For the Sauce

1 cup tomato sauce
1 tbsp brown sugar
1 tsp Worcestershire sauce

👨‍🍳Directions

1Preheat oven to 425°F.
2In a mixing bowl, combine flour and salt.
3Add cold water and mix until a dough forms.
4Knead the dough briefly and roll it out into a pie dish.
Set aside.
5In a saucepan, heat olive oil over medium heat.
6Add diced onion and garlic, sauté until translucent and fragrant.
7Stir in paprika, cumin, and chili powder, cooking for 1 minute until spices are toasted and fragrant.
8Add pinto beans to the saucepan, mixing well to combine with the spiced onion and garlic.
9Cook for 5 minutes, stirring occasionally, until the beans are heated through and slightly softened.
10Transfer the bean mixture to the prepared pie crust, spreading it evenly.
11In a separate bowl, mix tomato sauce, brown sugar, and Worcestershire sauce.
12Pour the sauce over the bean mixture in the pie dish, ensuring it is evenly distributed.
13Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and the sauce is bubbling around the edges.
14Allow the bean pie to cool for 5-10 minutes before serving.
15This allows the pie to set and makes it easier to slice.
16Serve warm and enjoy.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Saucepan
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For added flavor, top the bean pie with shredded cheese before serving.

Watch Video Of How Shabazz Bean Pie Works

Shabazz bean pie is a versatile dessert that works well for any occasion – whether it’s a family gathering, holiday feast, or everyday snack. One of my favorite things about this recipe is that it’s easy to scale up or down depending on your needs.

If you’re planning ahead, you can even make multiple pies at once and freeze them for later use. When reheating leftover pie, I recommend warming it gently over low heat to prevent the filling from breaking down.

Serve warm with a dollop of whipped cream or vanilla ice cream for an added touch of luxury.

❓ Frequently Asked Questions About Shabazz Bean Pie

Q1: What type of beans are used in Shabazz bean pie?

Shabazz bean pie typically uses navy beans or kidney beans. You can also experiment with other types of beans like pinto or black beans for a different flavor profile.

Q2: Can I use canned beans instead of cooking them from scratch?

While you can use canned beans as a shortcut, I highly recommend cooking them from scratch for the best flavor and texture. Cooking dried beans allows you to control the seasoning and results in a more tender final product.

Q3: How do I prevent the crust from becoming too soggy?

To prevent the crust from becoming soggy, make sure to cook the filling until it’s thick and syrupy before assembling the pie. You can also brush the crust with a little bit of oil or melted butter to help it hold its shape.

Q4: Can I make individual servings of Shabazz bean pie instead of one large pie?

Yes, you can make individual servings of Shabazz bean pie by using mini muffin tins or ramekins. This is perfect for potlucks or when you want to serve smaller portions.

Q5: How do I store leftover Shabazz bean pie?

You can store leftover Shabazz bean pie in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

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