Saturday, October 11, 2014
Last Spring one of my nieces was doing a fundraiser and selling magazines. I opted to subscribe to Saveur Magazine, hoping to get some neat idea's to either help me with some new technique or new ingredient for Abby.
In their latest edition they had an article and recipe for Navy Bean Pie. I suspect a lot of folks would skip right over that recipe, but for me it was like winning the lotto! :-)
I had to make a number of substitutions and really not the same recipe any longer but it certainly inspired a new tasty creation. I did not have any navy beans in the fridge but I had some lima beans I had made in the pressure cooker the other day. (Lima beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites plus tons of other great stuff but their level of molybdenum is unique among the legumes)
Preheat oven 350
1 gluten free pie crust recipe(mine is gf flour, palm shortening, 1 egg and just enough water to make a soft dough. I roll between sheets of parchment with a liberal amount of gf flour. I don't measure )
beaten egg(beaten egg to brush the crust cutouts so the sugar sticks)
Roll out crust and place in pie pan. Trim the edges pretty tight. Reroll all the scrap dough and cut out with small cookie cutter. I brushed them with beaten egg and sprinkled with sugar. I then brushed the edge of the pie crust with beaten egg(helps them stick!) and placed my cutouts overlapping. Place in fridge until ready to fill with filling.
1 cup cooked(soft)lima beans(365 brand)
1 cup evaporated coconut milk(simmer 2 cups of coconut milk(homemade or safe for you) until 50 percent reduced allow to cool to room temp before using)
1 cup sugar( C&H or Domino's Organic Sugar)
4 Tablespoons of palm shortening(or coconut oil both from Tropical Traditions)
1 1/2 Tablespoons of gluten free flour
1 Tablespoon vanilla extract(homemade in potato vodka for corn-free)
1 teaspoon allspice
1 teaspoon ginger
1/2 teaspoon cloves
Throw all the filling ingredients into the blender and puree until smooth. Pour into prepared pie crust.
Bake 50-60 minutes until center is just set(just like making a pumpkin pie). Check after around 30 minutes and carefully tent with tinfoil if the crust is browning too much.
Best eaten completely chilled.
Top with some coconut whipped cream (the hard cream off the top of chilled coconut milk, a bit of powered sugar(corn free), and a sprinkle of agar if wanted for an extra firm cream.