Savory Southwest Pie

Savory Southwest Pie
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savory southwest pie
Fast to put together, tasty too!

We mentioned in the Savory Benne Wafer post that the original recipe made a pie crust and not a cracker. Even though we realized it after we’d made about half the crackers, we still had enough of the dough to make one pie crust. We didn’t know what to use it for, so we just invented this dish, Savory Southwest Pie, as a simple dinner that needs enough crust for an 8- to 9-inch pie plate.

While this is somewhat scratched, we took the easy road for the beans, and scratched them up with the aid of a can opener. Sure, even we do that sometimes, but not too often, as they really don’t taste as good as the kind you make yourself.

Savory Southwest Pie

Yield: one 8-inch pie

Savory Southwest Pie


  • 1 Pâte Brisée or other pie crust fitted to a 8- to 9-inch pie plate
  • 1 (15 ounce) can black beans
  • 1/4 cup finely minced onion
  • 1/2 Tbs ground cumin
  • 1/2 Tbs chili powder
  • 1 cup (4 ounces) grated cheese

Abbreviated Instructions

Preheat oven to 350°F.

Drain and rinse beans.

Place beans in pie crust shell, sprinkle with onion, cumin, and chili powder. Cover with grated cheese.

Bake for 40 minutes, or until crust is golden, cheese is browned, and filling is bubbling.

Cool 5 minutes before serving.

Ingredient discussion:

We made this one evening when we knew we were getting home late, and we wanted something really quick. We’d rolled out and fitted the crust to the pan earlier, keeping it covered and refrigerated until we got home. Since this is intended to be a quick dish to put together, whatever you use will be fine. We did drain the beans so the bottom of the pie wouldn’t get soggy, and we’ll guess that’ll be your choice, too.

Procedure in detail:

edging pie crust
A minute with a fork and you have a nice pie crust edge.

Drain and rinse beans. We’ll assume that you rolled out your crust and placed it in a pie plate, so we’ll start with draining and rinsing beans. We drained them in a colander so the crust wouldn’t get soggy, and then we rinsed the beans to wash off some of the salty broth that always accompanies canned beans. The rinsing would be unnecessary with homemade beans.

adding onion and spices
Sprinkle on the onions, cumin, and chili powder, then hit it up with cheese.

Sprinkle. Toss the onions across the beans, followed by the ground cumin and chili powder.

adding cheese
We wanted enough cheese so the beans would be covered and not dry out while baking.

Top with cheese. Spread the grated cheese across the top as though you’re trying to hide the beans. You want the cheese to seep in everywhere.

Bake. Slide into the oven and bake for 30 to 40 minutes or until the crust is a golden brown, the cheese has started to brown, and the bean filling is bubbling.

savory cheese pie
Let the pie stand for a few minutes to cool and for the cheese to set up a bit.

Stand. Let the pie stand for about 5 minutes before serving.

Considering this was made with some leftover dough, a can of beans, and some cheese, it sure hit the spot. We were hungry, and this tasted like chili topped with a lot of cheese. The crust provided a nice bread-like component, rounding out the dish. We think that we’ll make this again, but with more care on making and spicing the beans (we’d probably also use a few more beans, too). But, even as is, this is worth four stars.

Worth the trouble?

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