Double Crust Bean Pie Recipe - Allrecipes.com
Double Crust Bean Pie Recipe
  • READY IN ABOUT hrs

Double Crust Bean Pie

Recipe by  

"Black beans, cheese, bell peppers, onion and spices baked between 2 pie crusts."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
  3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
  4. Bake in preheated oven for 1 hour.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

We changed this recipe a LOT this time. AFter searching through tens of frozen and refrigerated pie crusts and homemade pie crust recipes, the whole dinner just seemed way too fattening, even with lowfat cheese. So, we cooked the filling up as directed, added the cheese, and it was delicious all on its own! We got some rolls to serve it with and it was a filling (and less fattening) dinner. I think I would serve it on brown or spanish rice next time! MMM!

 
Most Helpful Critical Review
Feb 21, 2003

my husband thought that this was so-so. i thought it was pretty fattening for the taste. i won't be making this again.

 
Sep 29, 2003

Great dish! I followed some of the other reviewers' suggestions, and added 2 minced cloves of garlic and used 3/4 cup of salsa. I also added a 1/2 can of corn, and used slightly less than 2 cups of grated cheese -- a pre-shredded Mexican blend and an extra sharp cheddar. I didn't have a red bell pepper, so I substituted with additional green bell pepper. After removing from the oven, I recommend letting it sit 15 minutes or so before cutting, otherwise it could be runny. All in all, a tasty, filling dish that I'll make again and again.

 
Jan 07, 2008

This was really good. I followed someone else's advice and didn't use a pastry crust. Instead, I layered one tortilla at the bottom of my pan and one in the middle. I would suggest adding some fresh chopped cilantro to this dish.

 
Dec 27, 2003

This was absolutely fabulous, and really not all that difficult to make! I listened to other reviewers' comments and added extra salsa. In fact, I added about a cup of salsa, which really gave it some zip! I also went with half a red pepper and half a yellow pepper, because both my sister-in-law and I both hate green peppers. I also used about two cups of Kraft's "Mexican" grated cheese and added a couple cloves of garlic (my theory is always that you can't have too much garlic). I didn't have any trouble with the crust -- it cooked fine without requiring pre-baking. (Except I used only bottom crusts.) I ended up baking this at 350 degrees instead of 325 because I was making it at the same time as the "Awesome and Easy Creamy Corn Casserole" (also on this site), and had absolutely no trouble with it. This was absolutely marvelous with the amendments I mentioned above! Highly recommended!

 
Nov 01, 2003

This is a really nice recipe, sure to please vegetarians and non-veggies alike. I will definitely add it to the collection of recipes that I save for "mixed company" functions. I added half a can of well-drained corn into the mix, and made my own super easy crust. This would also be delicious with Gimme Lean Sausage Style (vegetarian "sausage") browned and crumbled into the mix. YUMMY.

 
Mar 30, 2007

I was somewhat disappointed with the recipe but I think it was because of the changes I made. I made the changes that were listed below, adding 1 cup of salsa instead of 1/3 and adding 2 cups of cheese. I used Pace Thick n'Chucky Salsa, but adding a cup was way too much. The bottom crust wound up being soggy with so much liquid. Next time I will decrease the amount of salsa. The additional cheese was nice, but really unnecessary. This is a very easy and quick recipe, but I think I will stick to the way it is written next time.

 
Jun 18, 2006

Yummy! I made this pie with only a few minor additions to the veggies...a can of green chiles in with the salsa, some corn and more peppers. Next time I think I will skip the top crust to cut calories and fat and just crumble a little cornbread or corn chips on top instead. Highly recommended.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Delicious Black Bean Burritos

Black beans, cream cheese, & green chiles give basic burrito’s a tasty makeover.

How to Make Veggie Shepherd’s Pie

Learn how to make a meat-free shepherd's pie.

Homemade Black Bean Veggie Burgers

These 5-star veggie burgers have it all over frozen burgers.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States