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Double Crust Bean Pie

Double Crust Bean Pie

  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
sal

sal

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

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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.
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Reviews

Daniel den Hoed
42

Daniel den Hoed

10/10/2003

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!

JAYNEAU
20

JAYNEAU

9/29/2003

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.

C. Knuth
16

C. Knuth

1/7/2008

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.

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