7 oz Black Beans (canned)
7 oz Red Beans (canned)
7 oz Great Northern Beans (canned)
7 oz Pinto Beans (canned)
2 lb. Boneless Pork Loin (cooked and pulled)
2 Granny Smith Apples (3 if they are small) thin sliced with peel
4 oz Red Onions coarse chopped
4 oz Green Onions coarse chopped
2 cups Brown sugar
12 oz melted butter
1 Tbsp Ground Cinnamon
1 tsp. Ground cayenne pepper
1 Double crust pie shells (either purchased or scratch)
As needed Carmel sauce for garnish
Preheat oven to 350 degrees Cook pork loin to 185 degrees, it should pull apart with a fork Coarse chop red and green onions Drain and rinse beans Spray 10” deep-dish pie pan with pan spray Place one of the pie shells in the bottom of a 10” deep-dish pie pan Combine all beans, onions, pork loin into a bowl, add granny smith apples, and toss to mix well. Melt butter, add brown sugar, cinnamon, cayenne pepper together, mix well and pour over pork, bean and apple mixture. Pour pork, bean and apple mixture into the pie shell, top with remaining pie shell. Bake for 1 hour or until crust is golden brown, 165 degrees
