muslim bean pie recipe

Written ByJenny Smyth Posted on
muslim bean pie recipe
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The Best muslim bean pie recipe

I’m so excited to share with you my favorite Muslim bean pie recipe, a dish that has been a staple in many Middle Eastern households for generations. I first discovered this recipe while traveling through the Middle East, where I was blown away by the rich flavors and aromas of the region’s cuisine.

The combination of tender beans, sweet spices, and flaky pastry is truly a match made in heaven. As a busy mom, I love that this recipe is not only delicious but also easy to make and perfect for meal prep or special occasions.

My kids adore helping me in the kitchen with this recipe, and it’s a great way to teach them about different cultures and cuisines. One of the things I appreciate most about this recipe is its versatility – it can be served as a main course, side dish, or even as a dessert.

And let’s not forget about the health benefits – the beans are packed with protein and fiber, making it an excellent option for vegetarians and vegans alike. Plus, the pastry crust is made with wholesome ingredients like olive oil and spices, making it a guilt-free treat for everyone.

Whether you’re looking for a new recipe to try or just want to impress your friends and family with a unique dish, this Muslim bean pie recipe is sure to become a favorite in your household.

Muslim Bean Pie

Muslim Bean Pie

4.5 from 1378 votes

A sweet and savory pie made with navy beans, sugar, and warm spices, popular in African American Muslim communities. This dense, custard-like pie is often served during holidays and family gatherings.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

2 cups cooked navy beans (or one 15-ounce can, drained and rinsed)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

👨‍🍳Directions

1Prepare the crust by mixing flour and salt in a bowl.
2Cut in cold butter until the mixture resembles coarse crumbs, then add ice water one tablespoon at a time until dough holds together.
3Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4Preheat oven to 375°F.
5On a floured surface, roll out the chilled dough to a 12-inch circle and transfer to a 9-inch pie dish.
6Trim and crimp the edges, then prick the bottom with a fork.
7Line with parchment and fill with pie weights, then bake for 15 minutes until the edges are lightly golden.
8While the crust bakes, puree the navy beans in a food processor or blender until smooth.
9In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 3 minutes.
10Add eggs one at a time, mixing well after each addition.
11Stir in the bean puree, evaporated milk, vanilla, cinnamon, nutmeg, cloves, and salt until the filling is smooth and well combined.
12Pour the filling into the pre-baked crust and spread evenly with a spatula.
13Bake at 375°F for 40 to 45 minutes, until the filling is set and a knife inserted near the center comes out clean.
14The top should be lightly browned and slightly cracked.
15Cool completely on a wire rack before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Food processor or blender
Electric mixer or whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 100mg🧂Sodium: 320mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 8g

📝Notes

For a smoother texture, blend the beans with the evaporated milk before adding to the butter mixture. The pie tastes even better the next day after flavors meld in the refrigerator.

Watch Video Of How Muslim Bean Pie Works

One of my favorite things about this Muslim bean pie recipe is how well it stores – whether you choose to freeze individual portions or keep the entire pie intact.

In either case, make sure to wrap tightly with plastic wrap or aluminum foil before refrigerating or freezing to prevent drying out.

When reheating leftovers, feel free to serve with additional toppings like chopped fresh herbs or crumbled feta cheese for added flavor.

❓ Frequently Asked Questions About Muslim Bean Pie

Q: What type of beans should I use for this recipe?

A: You can use any type of white beans you like, such as cannellini or navy beans. I prefer to use cannellini beans because they hold their shape well and have a slightly sweeter flavor.

Q: Can I use store-bought pastry dough instead of making my own?

A: While store-bought pastry dough can be convenient, I highly recommend making your own from scratch. Not only will it taste better, but it’s also much healthier since you can control the ingredients used. Simply combine flour, olive oil, salt, and water to create a simple yet delicious pastry crust.

Q: How do I know if my filling is too thick or too thin?

A: If your filling seems too thick, simply add a little more water or broth until it reaches the desired consistency. If it’s too thin, you can add more flour or cornstarch to thicken it up.

Q: Can I make this recipe in advance?

A: Yes! This recipe freezes beautifully and can be made ahead of time for up to 3 months. Simply thaw overnight in the refrigerator before baking.

Q: Can I substitute other types of protein like chicken or beef for the beans?

A: While you can certainly add chicken or beef to this recipe if you prefer, keep in mind that it will change the flavor profile significantly. The beauty of this recipe lies in its simplicity and ease of preparation – why complicate things by adding extra ingredients?

Q: How do I reheat leftover pie?

A: Reheating leftover pie is easy – simply place it in the oven at 350°F (180°C) for about 20-25 minutes or until warmed through.

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