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(A.T. Hagan) wrote in message >...
> On 10 Nov 2003 10:37:36 -0800, (Barry Grau)
> wrote:
>
> >Wayne Erickson > wrote in message news:<DMMqb.100419$ao4.296835@attbi_s51>...
> >> a snack food like nuts. I'm guessing they would have to be fried to get
> >> anything snackish.
> >
> >Falafel, Taamia, Vadai, Nation of Islam Bean Pies.
> >
> >-bwg
> >Let me run on like a blister in the sun.
> > Violent Femmes
>
> "Nation of Islam bean pies."
>
> Now, this is a new one on me. Google isn't finding much on them
> either.
>
> I did find this one recipe though:
>
> >Bean Pie
> >1 (9-inch) pie shell, baked for 10 minutes and cooled
> >2 (15-ounce) cans Great Northern beans, drained
> >3 eggs, slightly beaten
> >1-1/4 cups sugar
> >1/4 cup unsalted butter
> >1 teaspoon vanilla extract
> >1 teaspoon ground cinnamon
> >1 teaspoon freshly grated nutmeg
> >1/2 teaspoon freshly ground allspice
> >1 teaspoon baking powder
> >1/3 cup evaporated milk
> >
> >Preheat the oven to 350 F. Place the drained beans in the
> >bowl of an electric mixer and beat them until they are
> >smooth. Add the eggs, sugar, butter, vanilla and spices.
> >In a separate bowl add the baking powder to the milk
> >and pour it into the bean mixture. Beat the mixture
> >well and then pour it into the partially baked
> >piecrust. Bake the pie for 50 minutes, or until it is firm.
> >Allow the pie to cool before serving.
> >
> >This recipe is from "The Welcome Table: African-American
> >Heritage Cooking" by Jessica B. Harris, Copyright © 1995
> >by Simon & Schuster. All rights reserved.
>
> I've had something akin to this before, but made with pinto beans.
> Didn't do anything for me, but I don't think it had so much egg so
> perhaps the texture of this one would be different.
>
> Is this like what a "Nation of Islam bean pie" is?
>
> .....Alan.

Beats me. I've never tasted, or even seen, one. The Black Muslims and
the Nation of Islam are famous for them, though. Apparently they are
also called Black Muslim Bean Pie and Shabazz Bakery Bean Pie. Here's
a link to the only recipe I could find on the web. It's pretty similar
to the one you posted, but it seems a little richer:
http://www.algy.com/herb/RECIPES/soup/2429.html

-bwg