• 3 lbs. canned baked beans, or any colored bean, drained and mashed
• 3 large eggs
• 3/4 cup melted unsalted butter
• 1 Tbs. cornstarch
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1 Tbs. fresh lemon juice, or fresh orange juice
• 1 cup evaporated milk
• 1 cup brown sugar
• 1 9 inch frozen pie shell

Preheat oven to 450°F. Combine all ingredients except pie shell. Stir to blend. When well combined, pour into pie shell. Place in preheated oven and bake for 15 minutes. Lower heat to 350°F and bake an additional 30 minutes or until center is set. When serving, add a dollop of freshly whipped cream to each slice.

Adapted from "The Bean Cookbook" by Judith Choate, Kenan Books, Inc., 1992, Simon & Schuster. Courtesy American Dry Bean Board.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 600, fat 29.0g, 42% calories from fat, cholesterol 161mg, protein 15.1g, carbohydrates 76.8g, fiber 9.1g, sugar 41.0g, sodium 899mg, diet points 13.1.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0, Bread: 2.1, Lean meat: 0.4, Fat: 5.3, Sugar: 2.0, Very lean meat protein: 0.0

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