"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 c cooked pinto beans 1 c dark corn syrup 1 c white sugar 1 Tbsp cornstarch 1 tsp vanilla extract 3 eggs beaten 9 inch unbaked pie crust
Preheat oven to 375º. Drain and mash pinto beans. In a large bowl, combine beans, corn syrup, sugar, cornstarch and vanilla. Beat in the eggs. Pour into pie crust. Bake in the preheated oven for 30 minutes, or until filling is set and crust is golden brown. This tastes like pecan pie.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.