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The Original MGT Bean Pi & Company

The Original MGT Bean Pi & Company We are more that just bean pies, stay tuned for other items coming soon to our menu... Peace, APDTA,

The Original MGT Bean Pi,
Recipe Comes To Killeen Texas.

Plus: Regular/Organic Gluten Free Original Recipe. Plus: Philadelphia Cream Cheese Pineapple Cake with Shredded Coconut Topping

The origins of the Bean Pie date back to the 1930's, introduced by Elijah Muhammad as an alternative to the sweet potato pie. TURNING SAVORY INTO SWEET

The base ingredient for Bean Pie is the navy bean, which Mr. Muhammad encouraged as a healthy substitute to many unhea

Plus: Regular/Organic Gluten Free Original Recipe. Plus: Philadelphia Cream Cheese Pineapple Cake with Shredded Coconut Topping

The origins of the Bean Pie date back to the 1930's, introduced by Elijah Muhammad as an alternative to the sweet potato pie. TURNING SAVORY INTO SWEET

The base ingredient for Bean Pie is the navy bean, which Mr. Muhammad encouraged as a healthy substitute to many unhea

Operating as usual

Recipe for Breakfast RollHomemade Sausage Eggs Scrambled Cheese Crescent RollsTurkey BaconButter them Crescent Rolls ….g...
10/31/2022

Recipe for Breakfast Roll
Homemade Sausage
Eggs Scrambled
Cheese
Crescent Rolls
Turkey Bacon
Butter them Crescent Rolls ….good

Somebody gotta set the record straight‼️‼️
09/18/2022
reminderreels on TikTok

Somebody gotta set the record straight‼️‼️

This whole mentality of 50/50.. #...

09/15/2022
02/11/2022

10 gallons of This Amazing IMMUNE SYSTEM BOOSTER is READY FOR TOMORROW STOP BY MY BOOTH AND GET BOOSTED AND ENJOY THE SHOWCASE American Arts & History Showcase

02/05/2022

Jungle Juice‼️‼️‼️ the most powerful immune system booster available. Extremely Very Berry ‼️‼️‼️

The Original MGT Bean Pi™️ & Company Jungle  Juice  Super Immune System Booster (makes 5 gallons)1 bag lemons, remove th...
01/07/2022

The Original MGT Bean Pi™️ & Company
Jungle Juice Super Immune System Booster
(makes 5 gallons)

1 bag lemons, remove the zest, then peel the white from the lemon. Too much of the white makes the drink bitter.
Slice the lemons.
4 lbs Strawberries
2 lbs Blueberries
2 lbs Raspberries
1 Large Pineapples
May add any fruit that is in season, preferably fruit that is on sale or clearance is the best.
Oranges
Apples
Prickle Pears
Guava
Apples

1/2 lb - 1lb Hibiscus Flowers Organic, Place In 6 qt pot of alkaline water bring to a rolling boil then turn off the stove.

4 lbs of pure cane natural/organic sugar added to large pot of alkaline water and boil until all sugar is melted.. (Simple Syrup)
Add ginger
Add cinnamon
Add crushed fresh mint leaves to the simple sugar and stir, let cool then remove. Purée this batch

Purée all solids and add to container then add simple syrup and let sit at room temperature overnight

Strain all solids (opt) then pour hibiscus liquid into 5 gallon water jug, fill with Alkaline water, and refrigerate.

Remember that the simple syrup and fruit must sit overnight this is the first day. Second day add hibiscus liquid. Third day 24 hours in the fridge. Day four ready to be served.

Enjoy. This will make 3 separate batches if you don’t purée the solids just add fresh fruit, sugar, and hibiscus

MJ
01/07/2022

MJ

08/28/2021

Sold two 5 gallon jugs of Jungle Juice. Recipe on this page somewhere down there ⬇️↕️↕️↕️↕️ Special
Order $124.00/5 gal.

New batch of Jungle Juice going down. Very Berry Lemon Hibiscus Jungle Juice All Organic.
08/01/2021

New batch of Jungle Juice going down. Very Berry Lemon Hibiscus Jungle Juice All Organic.

This is the original recipe.. with some personal tweaking 😂🥰🤷🏾‍♀️Ginger Beer 5 gallons5 gallons filtered water5 t cream ...
05/30/2021

This is the original recipe.. with some personal tweaking 😂🥰🤷🏾‍♀️

Ginger Beer 5 gallons

5 gallons filtered water
5 t cream of tartar
2.5 cups fresh organic ginger, peeled and grated, I use the food processor to grate
2.5 cups fresh lemon or lime juice, or mix half and half
10 cups cane sugar or brown sugar
2.5 t champagne yeast
Add cream of tartar, lemon juice and ginger to brewing pot with 2 gallons of water.

Bring to a boil, turn down heat and add sugar, stir to dissolve.

Add cold water and allow to cool to 75 degrees.

Add yeast, stir, and cover with a towel, let sit in a dark place for 3 hours.

Strain and transfer to a carboy or brew bucket with an airlock.

Let it ferment for 3 days and transfer to a corney keg or bottle into plastic litre bottles allowing plenty of air room. If using plastic bottles, release air pressure once a day and keep refrigerated.

03/28/2021

Hummingbird Cake
SERVINGS: 12 TIME: 90 MINUTES SOURCE: ADAPTED FROM ZOË BAKES CAKES BY ZOË FRANÇOIS
CAKE LAYERS

2 cups (400 grams) granulated sugar
1 cup (240 ml) mild-flavored oil, such as vegetable
3 large eggs
2 teaspoons (10 mll) vanilla extract
3/4 teaspoon fine sea salt
One 8-ounce (227-gram) can crushed pineapple, do not drain
1 1/2 cups (about 300 grams) chopped ripe bananas (from 2 to 3)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon allspice (optional)
3 cups (390 grams) all-purpose flour
1 cup (110 grams) pecan halves, toasted, then chopped
FILLING AND FROSTING

2 8-ounce (226-gram) packages cream cheese, at room temperature
1 cup (8 ounces) unsalted butter, at room temperature
2 2/3 (325 grams) cups powdered sugar, sifted if lumpy
Pinch of salt
2 teaspoons (10 ml) vanilla extract
2 teaspoons (10 ml) freshly squeezed lemon juice (optional)
2 tablespoons (30 ml) milk or heavy cream
1/2 cup (55 grams) chopped pecans (for garnish)
Make the cake layers: Heat your oven to 350°F. Coat three 9-inch round cake pans with butter or nonstick spray and line the bottoms with a round of parchment paper. Don’t have three pans? Bake the cake layers one or two at a time and leave the extra batter at room temperature while you wait to reuse the pans.
In a large bowl, whisk together the sugar, oil, eggs, vanilla, and salt until evenly mixed. Add the pineapple and banana and whisk to combine. Sprinkle the top of the batter with baking soda, cinnamon, and allspice, if using, and whisk them thoroughly into the batter, giving it several more stirs than seems necessary. Add the flour and nuts and stir to combine.

Divide the batter between the prepared pans — each will hold about 2 cups or 600 grams of the batter — and spread evenly using a small offset spatula. Gently tap the pans on the counter a few times to release excess air bubbles.

Bake: Cake layers until a toothpick inserted into the center comes out clean, about 22 to 25 minutes. If you’re not in a rush, you can let the cakes cool completely in the pans.

Make the frosting: [Food processor instructions at the end.] In the bowl of a stand mixer fitted with the paddle attachment or with a handmixer, beat the cream cheese on low speed until it’s smooth and there are no lumps. Scrape down the bowl and paddle or beaters often. Add the butter to the cream cheese and continue mixing until smooth, scraping often. You want to make sure none of the cream cheese or butter is sticking to the paddle, or it may end up creating lumps. Mix in the vanilla and/or lemon juice. Slowly add the confectioners’ sugar and continue mixing until smooth.

Assemble and frost: Run a knife around the edge of the first cake layer, then flip the cake out upside-down, remove the parchment paper, and flip it back onto a serving plate. If it’s domed a lot, you might use a serrated knife to level it for more even stacking. Spread a 1/4-inch-thick layer of the frosting over the cake, making sure it goes all the way to the edges. Place the next cake over the frosting (again, leveling it for a more even appearance, if necessary) and top with another layer of the frosting. Repeat with the last cake layer; I like to place this one upside-down for the flattest cake top.

If desired, at this point, you could crumb-coat the cake. Coat the sides and top of the cake with a thin layer of the frosting and chill the cake until the frosting is firm to the touch, 20 to 30 minutes. This will keep the crumbs of the cake from getting into the final frosting. Use remaining frosting to evenly coat the sides and top of the cake. Decorate with chopped pecans.

Serve: In wedges. Cutting the cake in a gentle sawing motion with a serrated knife will keep nuts from tearing the cake as you press down. Keep leftovers in the fridge. If you have time before serving it, letting the cake warm up at room temperature for 30 minutes before makes the texture even more plush.

03/15/2021

Ooey Gooey Bars

Crust: 1 yellow cake mix, 1 egg, 1 stick melted butter- mix and press out in 13x9 cake pan- sit to the side

Topping: 1lb powdered sugar, 3 eggs, 1 block cream cheese-mix and spread over crust-Bake at 350 for 35 to 40 minutes

🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️
03/09/2021

🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️🤷🏾‍♀️

CHOCOLATE PEANUT BUTTER FUDGE Ingredients3 cups sugar2/3 cup Hershey's cocoa powder1/8 tsp. salt1 1/2 cups milk1/4 cup (...
12/04/2020

CHOCOLATE PEANUT BUTTER FUDGE

Ingredients
3 cups sugar
2/3 cup Hershey's cocoa powder
1/8 tsp. salt
1 1/2 cups milk
1/4 cup (1/2 stick) butter
1 tsp. vanilla extract
3 large spoonfuls of creamy peanut butter
Instructions
Butter 8 or 9-inch square pan or line with parchment paper, set aside.
In a large saucepan, stir together sugar, cocoa powder and salt until completely combined; stir in milk.
Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil the mixture, stirring only enough to keep it from sticking to your pan, until a small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. The temperature on a candy thermometer should have just reached 240 degrees.
Remove from heat, continue to stir in butter, vanilla and peanut butter until completely blended. Pour into prepared pan and let cool.
Score 1 inch cubes every 10 minutes after you start letting it cool. It will cut easier.

11/18/2020

Caramel Icing
Ingredients:
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract
Directions: Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.

11/17/2020
10/29/2020

Guess it’s time to make some bean soup.. Yummmm

Pecan Praline CakeIngredientsPraline Cream Cheese Filling:1 8oz Philadelphia Cream Cheese½ cup butter4 cups powdered sug...
10/19/2020

Pecan Praline Cake

Ingredients
Praline Cream Cheese Filling:
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
¼ cup finely chopped pecans (You may add more or less if you’d like)

Praline Topping:
1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces
Extra can of evaporated milk to thin, if needed Praline Cream Cheese Filling:
With mixer, blend cream cheese and butter until smooth.
Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting cake.
Praline Topping:
On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine.
Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined.
Remove from heat.
Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.) Assemble Cake:
Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto first layer.
Allow the icing to dry a bit, then add second layer, spread with your desired amount of praline cream cheese frosting.
After second layer of icing has dried a bit, top with third cake layer. (You will have cream cheese frosting left over.)
Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
Frost sides of cooled, refrigerated cake first, then frost the top.

Enjoy !!!!
Yep

Pecan Praline Cake

Ingredients
Praline Cream Cheese Filling:
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
¼ cup finely chopped pecans (You may add more or less if you’d like)

Praline Topping:
1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces
Extra can of evaporated milk to thin, if needed Praline Cream Cheese Filling:
With mixer, blend cream cheese and butter until smooth.
Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting cake.
Praline Topping:
On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine.
Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined.
Remove from heat.
Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.) Assemble Cake:
Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto first layer.
Allow the icing to dry a bit, then add second layer, spread with your desired amount of praline cream cheese frosting.
After second layer of icing has dried a bit, top with third cake layer. (You will have cream cheese frosting left over.)
Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
Frost sides of cooled, refrigerated cake first, then frost the top.

Enjoy !!!!

Nothing like a hot cup of Jungle Juice, today’s batch contains organic sugar, ginger, lemon, cinnamon and sorrel. Boost ...
10/16/2020

Nothing like a hot cup of Jungle Juice, today’s batch contains organic sugar, ginger, lemon, cinnamon and sorrel. Boost your immune system Today‼️

Felt like cooking today... homemade ground turkey sausage sliders.... yummmmm.
08/26/2020

Felt like cooking today... homemade ground turkey sausage sliders.... yummmmm.

How many people have had the honor of hearing him speak in person. Me.. several times since I,was,a little girl.APDTA
08/01/2020

How many people have had the honor of hearing him speak in person.

Me.. several times since I,was,a little girl.APDTA

07/03/2020
07/02/2020

Don’t wanna miss this.

Happy National Peanut Butter Cookie Day❤️❤️❤️🥰
06/12/2020

Happy National Peanut Butter Cookie Day❤️❤️❤️🥰

05/26/2020

Six Reasons Why Legumes Will Help You Live to 100

If you are like me, you probably want to know how legumes may extend your life. Here are the top six reasons why legumes will help you live to 100.

1. Achieve a Healthy Weight
Obesity can rob you of 14 years of life according to medical studies. Thus, maintaining a healthy weight has consistently been shown as one of the best things you can do to stay healthy throughout your life. Legumes can help you achieve this goal.

In a recently published study, Dr. Russell de Souza and colleagues from St. Michael’s Hospital in Toronto, showed in a review of 21 studies involving 940 people, that legumes caused weight loss. For those already at a healthy weight, legumes helped them to maintain an optimal weight.

2. Prevent Diabetes
Diabetes may cut your life short by 13 years according to medical studies. Anything you can do to keep your glucose and hemoglobin A1C levels in the normal range will likely allow you to live longer. Legumes can help you with this goal.

Many studies have shown that legumes may prevent diabetes. This is likely because legumes are low glycemic while also high in protein and fiber.

3. Reduce Cholesterol and Triglycerides
For those with high cholesterol, legumes are an important way to lower your cholesterol naturally. Indeed, studies show that legumes lower total cholesterol by 7% and LDL (bad cholesterol) by 6%. They also increase HDL (good cholesterol) by 3%. To put these numbers in perspective, daily legumes will lower your cholesterol about the same as taking a half dose of a statin.

4. Lower Blood Pressure
Lower blood pressure readings have consistently been associated with longevity in medical studies. While the blood pressure lowering effects of legumes seen in studies is modest (2 mmHg), this is still the equivalent of taking a quarter dose of a blood pressure medication.

5. Less Heart Disease
As heart disease is the number one killer in the Western world, anything that lowers heart disease would be expected to prolong life. Indeed, from a study of over a half million people, researchers found that legumes decrease your chances of dying from heart disease by 24%.

6. Less Cancer
Right behind heart disease, cancer is the second leading cause of death in the Western world. To help reduce your risk of cancer, one study of two million people showed that legumes can decrease your risk of colon cancer by 9%.

I LOVE WATERMELON
05/26/2020

I LOVE WATERMELON

04/12/2020

Today Sunday April 12, 2020.
6 - 9” Original MGT Bean Pi™️
$25.00 each. Friends & Family Only.
1200 PM Pickup

02/25/2020

Parking

01/01/2020

partial

Black eyed pea leaves can be eaten! Sweet potato leaves, okra leaves, are also edible! In West Africa cassava leaves join these as traditional vegetables along with wild and other cultivated greens!

Black eyed peas symbolize the eye of G-d.

Black eyed peas are a food given to the poor to inspire them to survive and thrive.

Black eyed peas are a symbol of fertility.

Black eyed peas are symbol of multiple deities and spiritual force in West Africa.

Black eyed pea in Yoruba is ewa. Change the tone and its the word for beauty and the word for tradition. To ingest black eyed peas is to become filled with beauty, and ancestral tradition.

1 pound of dried black eyed peas

add smoked meat is optional

1 cup of chopped onion-optional

salt

a crushed or cayenne pepper

(a few teaspoons of molasses—optional)

fresh herbs of your choice

Sort your peas, making sure you check for pebbles or bad peas. Soak the peas for several hours or overnight, or if in a rush, soak them in boiling hot water for 30 minutes before cooking.

Prepare a stock of smoked meat and onion and season with salt and a hot pepper. Boil these together for 15 minutes and add the black eyed peas. Add enough water to cover. If you like you can add some molasses for more flavor, or the fresh herbs. Cook for and hour and a half. Pair it with corn pone or rice for semi-hoppin john.

Greens

Symbolizing cash, the number of greens you throw in symbolizes the number of friends you will make, and the color green (in leaves and plants) symbolizes vitality, opportunity, happiness, and growth in several West and West Central African cultures.

“Greens,” to a Southerner in the 18th and 19th centuries could mean lamb’s quarters, young poke leaves or wild mustard or it could have been the collards, turnip greens, mustard greens, cabbage, kale, or chard grown in truck patches or kitchen gardens. Other times, when all else was scarce, it might be dandelion greens, purslane, young oak or hickory leaves or blackberry leaves.

The green season began in the early spring when fresh leaves sprouted on branches and from the ground. Beets, turnips, mustard, and other spring greens would be planted for a late spring and early summer harvest. By late summer a second garden was planted with beets, turnips, mustard, collards and cabbage—enough to last through the winter. How did collards and cabbage and other greens make it through the winter?

Cabbage was persevered through the winter in “cabbage pens,” an easily made shelter that protected the cabbage from the frost…Gantt remembered how they were made.

His parents first uprooted the cabbage from the garden, dug a shallow trench, and transplanted the cabbage into the trench, covering the roots with dirt.

Close to that was dug another trench, and row after row of cabbage was transplanted to form a square, which was then enclosed by a low fence of wooden rails, “like a hog pen.”

Logs or boards were laid across the rails, and over these were placed thick pine boughs to keep the frost off the cabbage. “They’d keep all winter. I don’t care how cold it got, you could go out there and get a head of cabbage.”

Sometimes greens were boxed in the field with straw and hay and wooden boards. That way they were likewise protected from the winter frosts and snow.

The recipe is simple. Clean your greens well, removing bugs, dirt or any other debris. Have a pot of wild or yellow onions and one or two quarts of water boiling with smoked meat . Some people added a crushed hot pepper to their greens (especially turnip or collard greens) or a splash of apple cider vinegar. Each traditional green has it’s own unique special requirements:

Original Spicy Chickpea Stew Ingredients3 cups chickpeas (pre-cooked or canned)4 cups water4 cups veggie broth1/4 cup Fr...
01/01/2020

Original Spicy Chickpea Stew

Ingredients
3 cups chickpeas (pre-cooked or canned)
4 cups water
4 cups veggie broth
1/4 cup Frank’s RedHot Sauce
1 18 oz. jar diced tomatoes
1 cup fresh dinosaur kale, chopped
black pepper to taste

1. Warm all soup ingredients in a pot.
2. Once warm, garnish as desired.

Last night we provided our Hibiscus Fruit Drink to guest, and it was a hit👏🏾👏🏾👏🏾👏🏾🎉🎉🎉🎊🎊🎊🎈🎈🎈So the recipe for last night ...
12/29/2019

Last night we provided our Hibiscus Fruit Drink to guest, and it was a hit👏🏾👏🏾👏🏾👏🏾🎉🎉🎉🎊🎊🎊🎈🎈🎈

So the recipe for last night drink contents, remember this is to make 5 gallons of HFD and 3 days to make.

All organic ingredients please if possible:
Oranges peeled and sliced
Strawberries
Lemons ( shave the zest (yellow)off the lemons and set aside, peel all the white off the lemons and discard, slice the lemons)
Pineapples
Apples
Mint (add mint and sugar to large pot of water and bring to a boil, then turn off and let it cool down.
6 lbs or 10 cups pure cane sugar , may use coconut sugar
Add all fruit to the 5 gallon jug including the lemon zest. Pour warm sugar mint water (strainer the mint leaves) into the 5 gallon jug.
Cover let stand in a cool dry place over night or store in the refrigerator.
Next Day:
1lb Hibiscus Flowers added to large pot of water, bring to boil, turnoff let cool down. Add to the 5 gallon jug with fruit and sugar mix well, add more water to to fill 5 gallon jug if needed mix well refrigerate for 24 hours shaking often.

Enjoy❤️❤️❤️❤️❤️❤️❤️

Working in the lab.. with some awesome tasting vegan and vegetarian dishes..Yummmmmmm1 large Cabbage3 bunches Kale chopp...
12/09/2019

Working in the lab.. with some awesome tasting vegan and vegetarian dishes..
Yummmmmmm
1 large Cabbage
3 bunches Kale chopped
6 small Red Onions
3 long Red Sweet Peppers
Grapeseed oil/butter (vegan/vegetarian)
Salt, pink
Crushed Red Peppers
Cajun Seasonings
Garlic
Tablespoon sugar.

Sauté onions and peppers add cabbage, sweat them for about twenty minutes on low, stir frequently add seasonings, then kale sweat them more stir often.... when they start smelling real good they ready to eat.

Enjoy.
All fresh ingredients came from someone’s back yard garden.

Bean Pie Crust - Gluten FreeStep 1: IngredientsYou will need these ingredients:1 can white kidney beans (540 mL/ 19 fl o...
11/27/2019

Bean Pie Crust - Gluten Free

Step 1: Ingredients
You will need these ingredients:

1 can white kidney beans (540 mL/ 19 fl oz.)
1/2 teaspoon salt
2 tablespoons canola oil
1 tablespoon ice water

You will also need a food processor (I used a Magic Bullet instead).

Step 2: Mix It Up
First you will need to rinse and drain the canned beans. Next, blend the beans and salt until they are smooth.

Mix the oil and ice water together. Combine this mixture with the beans.

Step 3: Press
Evenly cover a pie plate with the mixture.

Next, cover the mixture in the pie plate with a piece of wax paper. The wax paper is needed because the dough is sticky and would stick to your hands if it wasn't used. Press the mixture into the plate with your hands over the wax paper.

Step 4: Bake

Before filling the pie, it is important to pre-bake the crust because this dough is a little more moist than others.

First prick the crust with a fork to prevent bubbles from steam. Bake the pie crust in a preheated oven at 425ºF for about 20 minutes. Oven temperatures may vary, so keep an eye on your crust! You will know the crust is ready when it is slightly crispy and slightly golden.

Now go bake a pie!

Address

2384 East Stagecoach Road
Killeen, TX
76542

Opening Hours

Monday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

(254) 338-4893

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