Beef Butter Bean Pie Recipes

SPICY BEAN AND BEEF PIE

Steps:

• Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.

BEEF AND BEAN PIE

Steps:

• If you want to use a 2 crust pie shell you can or use what the recipe calls for which is 1 (8 oz.) can of Pillsbury refrigerated crescent rolls.
• Preheat oven to 350°F.
• Fry ground beef and onion together until brown and onion is tender.
• Drain meat.
• Stir in salt, Worcestershire sauce, Tabasco sauce, beans and tomato paste.
• Simmer while preparing crust.
• (If using crescent rolls, separate cough into 8 triangles. Arrange triangles in ungreased 9 or 10 inch pie pan in a spoke fashion with narrow tips of triangles extending over pan 4 inches. Press dough over bottom of pan. Spoon meat mixture into crust; top with cheese if desired. Bring tops of dough over filling to center).
• (If using pie crust then just spoon meat mixture into pie crust and top with cheese if desired. Put top crust on and make a few slits in it).
• Bake 25-30 minutes until golden brown.

BEEF & BUTTER BEAN PIE

Steps:

• Preheat oven to 400 degrees.
• Grease bottom of cast iron skillet with Crisco and sprinkle with salt.
• Bring skillet to med-high temperature.
• Crumble ground beef all over skillet.
• After a minute or so, turn heat to medium.
• Use a heavy duty spoon to squash beef while browning to keep an even crumble.
• Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne.
• Add 1 can of butter beans, reserve liquid.
• Let cook for a bit.
• Add 1/2 the reserved bean liquid.
• Let cook for a bit.
• Sprinkle with flour to thicken.
• Then add the remaining bean liquid.
• Let cook down until it is moist but not soupy.
• Put into mixing bowl and let cool to warm temperature.
• Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling.
• Add chopped pickles.
• If the mixture is cooled, mix in 2 eggs.
• Scoop into pie shell, cover with top crust, cut three vent slits into top.
• Cook for 30 minutes.
• Let cool for 20 to 30 minutes.
• Eat :).

SPICY BEEF AND BEAN ENCHILADA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
• Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
• Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
• Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
• Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
• Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

BEEF AND BEAN POT PIE

Steps:

• Heat oven to 375°F. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.
• In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole.
• Bake uncovered 15 to 20 minutes or until crust is light brown.

BURGER-BEAN SPAGHETTI PIE

Steps:

• Cook spaghetti to desired doneness as directed on package. Drain.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
• Beat egg in large bowl. Add butter, Parmesan cheese and chili powder; mix well. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture slightly up sides of pan to form crust.
• In large saucepan, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add chili beans and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add hot pepper Monterey Jack cheese and 1/2 cup of the Cheddar cheese; mix well. Spoon evenly into spaghetti-lined pie pan. Top with remaining 1/2 cup Cheddar cheese.
• Bake at 350°F. for 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

BEEF AND BEAN TAMALE PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
• In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
• Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
• Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
• Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

SHEPHERD'S BEAN PIE

Steps:

• Place beans and carrots in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In a small skillet, saute onion in butter for 3-4 minutes or until tender., In a large bowl, whisk the soup, cream, broth and 3 teaspoons of dill. Add the beans, carrots and onion; gently stir to coat. Transfer to a greased shallow 3-qt. baking dish. Top with the ham, 1 cup cheese and almonds. Spread mashed potatoes over the top. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and dill. Bake 5-10 minutes longer or until heated through and the cheese is melted.

BEEF 'N' GREEN BEAN PIE

Steps:

• In a large skillet, cook beef, onion and green pepper if desired over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through. , Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. , In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. , Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.

BLACK BEAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
• Bake in preheated oven for 45 minutes, or until crust is golden.

TEXAS BEAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
• In a food processor, puree beans until smooth. In a medium bowl, combine beans, eggs, sugar, vanilla and salt; beat well. Pour mixture into the unbaked pie shell.
• Bake for 45 minutes or until knife inserted into center of pie comes out clean. Cool before serving.

SPICY BEAN AND BEEF PIE

Steps:

• In a skillet, cook beef and garlic until beef is browned, drain.
• In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper, mix well.
• Fold in beans, 1 ¼ cup cheese, ½ cup onions and the beef mixture.
• Place bottom crust in a 10" pie pan. Pour beef mixture in crust.
• Top with remaining pastry, seal and flue edges. Cut slits in the top crust.
• Bake at 425 for 30-35 minutes or until lightly brown.
• Let stand 5 minutes before cutting.
• Garnish with sour cream, olives, remaining picante, cheese and onions.

SENATE BEAN POTPIE

Steps:

• Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.

NO FAIL BEAN PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
• In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.