Double Crust Bean Pie Recipe -
Double Crust Bean Pie Recipe

Double Crust Bean Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 25 mins


  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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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
Sep 13, 2011

This was just ok for us. It was super easy to do and throw together but it tasted the same as a mexican casserole without the tortillas. I increased the beans (used pinto) to two cans and was glad I did, or it would have been a flimsy filling. Increased the cheese to two cups and salsa to one cup. Still came out pretty dry. Swapped the green peppers for corn and added diced green chilis.

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.


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  • 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.

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