Remember that Friends episode where Rachael is making a “classic English trifle” and puts “beef, sauteed with peas and onions” in between the layers of cream and jam.

It’s a good episode.

How does that relate to this week’s pie recipe….

Well, bless my heart, this week’s pie recipe is a little in the category of “it tastes like feet.”

While traveling in Tennessee, a work stop was made to Bush’s beans headquarters and there they shared an intriguing pie recipe with their pinto beans. You know me, always looking to discover secret ingredients and bizarre deliciousness–I tuck the recipe in my bag and hurry to the store for my own can of beans. Oh yes.

I whip up the pie and with glee take it over to my mom and dad’s for a simple Saturday supper. Excited for us to try this “special pie”. I had disclosed that beans were in the mix.

We all take a bite and mom says something like, “well, that’s interesting.” and dad mutters something about the crust being good. They are so good to me.

Come to find out, I didn’t pay attention and put an entire can of beans into the pie, ya’ll, it doesn’t call for that many…just a little half cup. Oh I used 4x that amount. Goodness.

Laughs and lessons learned.

{Week 35} Pinto Pecan Pie

1 unbaked pie crust

1 cup sugar

1 tsp vanilla

1/2 cup pecan pieces

2 eggs

3/4 cup BUSH’S Pinto Beans, warmed and mashed with some liquid

DIRECTIONS

Beat eggs in bowl. Once well beaten, combine with remaining ingredients and pour into unbaked pie shells.

Bake at 350 degrees F for 45 minutes to 1 hour