15 Bean Pot Pie

15-Bean-Pot-Pie-Baked
Hurst has partnered this month with blogger/author Erin Chase @ $5 Dinners to create a couple of great new bean recipes featuring our best selling HamBeens® items. This 15 Bean Pot Pie looks delicious and would be a perfect recipe for the busy holiday weeks ahead. Be sure to check back here or on her site for more recipes in the coming weeks!

15 Bean Pot Pie

Ingredients

15 bean soup

  • 3 cups cooked 15 Bean Soup beans
  • (Note: 1 bag of 15 Bean soup mix made enough beans to make 2 pot pies…perfect for a double batch!)
  • 2 cups mixed vegetables
  • 1 tsp onion powder or minced onion
  • 1 can cream of celery soup
  • Salt and pepper
  • 2 pie crusts

Directions

  • (Cook the dried beans according to package instructions, if needed.)
  • Preheat oven to 425.
  • In a large mixing bowl, combine the cooked beans and the mixed vegetables with the minced onion and canned soup (as is, do not dilute).
  • Place one crust on the bottom of a lightly greased pie plate. Pour the filling into the crust. Top with the remaining crust and pinch the crust together around the edges. Make a few decorative slits in the top crust to vent.
  • Bake in the preheated oven for 35 to 40 minutes, or until crust is golden on top. Use a pie crust shield if needed to keep the crust edge from burning.
  • Serve warm with favorite side dish.

See complete recipe post from $5 Dinners HERE

15-bean-pot-pie-prebaked

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