About the Bean Pie

The bean pie dates back to the 1930s. The Navy bean was presented as a “super food”, and members of the NOI became specialist in using the navy bean to create new dishes. The Bean pie and Bean soup are the two most notable creations to come out of the movement.

 

It was the late Sister Lana Shabazz, who was perhaps the most famous baker of the bean pie. She cooked for Muhammad Ali, and in 1979 she authored the cookbook Cooking for the Champ.

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. Combined with whole grains such as rice, navy beans provide virtually fat-free high quality protein.

 

Navy beans are an excellent source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, navy beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, navy beans provide virtually fat-free high quality protein. But this is far from all navy beans have to offer. Navy beans are a very good source of folate and manganese and a good source of protein and vitamin B1 as well as the minerals phosphorus, copper, magnesium and iron.