Food Service Version:

Black Bean Pie

Yield: one shallow hotel pan—24 large servings, ~72 taste test servings

Ingredients:

Crust:

2 cups all purpose flour

1 cup cornmeal

1 cup whole wheat flour

¾ tsp. salt

2 tsp. sugar

1 cup shortening or butter

~8 Tbsp. cold water

Filling:

12 cups black beans*

2 cups onion, chopped

2 tsp. garlic powder

2 tsp. cumin

2 tsp. chili powder

1 tsp. black pepper

3 cups salsa, canned tomatoes or freshly chopped tomatoes

6 cups corn**

4 cups shredded cheddar cheese

Directions:

1. Preheat oven to 350 °F.

Crust:

2. Combine flours, cornmeal, salt and sugar in the bowl of a food processor. Pulse to combine.

3. Cut the shortening or the butter into chunks, then add them to the food processor and pulse until the mixture resembles coarse crumbs.

4. Add the cold water slowly. Ideally, use just enough that the dough sticks together.

5. Grease a hotel pan and press the crust into the the bottom of the pan and three quarters of the way up the sides.

Filling:

1. Mix all ingredients together in a large bowl, except cheddar cheese.

2. Spread evenly into pie crust.

3. Top with cheddar.

4. Bake for ~45 minutes at 350 °F, until crust is golden brown.

*You can use dry beans. Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To make 2 cups of cooked beans, soak 1 cup of dry beans in 4 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.

**Fresh, canned or frozen will work. If using canned, drain and rinse. If using frozen, allow to thaw and drain before using.

Home Version:

Black Bean Pie

Yield: one 9 inch pie, serves about 8

Ingredients:

Crust:

½ cup all purpose flour

¼ cup cornmeal

¼ cup whole wheat flour

¼ tsp. salt

1 tsp. sugar

¼ cup butter or shortening

~3 Tbsp. cold water

Filling:

4 cups drained black beans*

1 onion, chopped

1 tomato, chopped, or 1 can diced tomatoes

4 cups corn**

½ tsp. garlic powder

½ tsp. chili powder

½ tsp. cumin

¼ tsp. black pepper

2 cups shredded cheddar cheese

*You can use dry beans. Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To make 4 cups of cooked beans, soak 2 cups of dry beans in 8 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.

**Fresh, frozen or canned. If using frozen, allow to thaw and drain.

Directions:

1. Preheat oven to 350 °F.

Crust:

2. Combine flours, cornmeal, salt and sugar in a bowl.

3. Cut the shortening or butter until the mixture resembles coarse crumbs about the size of peas.

4. Mix in the water, a tablespoon at a time until the dough just sticks together.

5. Press the dough out into a greased 9 inch pie plate.

Filling:

1. Combine all ingredients except cheese in a bowl.

2. Fill up your pie and top with cheddar.

3. Bake for 45 minutes at 350 °F, until the crust is golden brown.