Leftovers: Re-fried Bean Pie and Almond Pulp Cookies

re-fried bean pie

Last night was leftover night at my house. I never know how things will turn out–but I know that I am going to eat it. I had a frozen savory pie crust that I thawed, leftover refried beans made with aduki & black beans, homemade salsa, and leftover almond pulp from making almond milk.  I threw together a re-fried bean pie and then I started searching for almond pulp recipes.

All the pulp recipes I found were for raw foodists who own high-end dehydrators (it’s on my wish list) who did not bake their cookies. 🙁 Okay—it’s time to make up a recipe–and create an oven baked cookie recipe I did. Both recipes turned out better than I expected and it was a lot of fun–they both tasted great!

Re-fried Bean Pie

  • Pre-made pie crust or thawed frozen crust
  • 2 cups re-fried beans
  • 1/2 medium onion, diced
  • 1 cup salsa
  • sharp cheddar, grated
  1. Preheat oven to 350 degrees F
  2. Place pie crust into a 9-inch pie dish
  3. Scoop in beans and smooth the top
  4. Add diced onion
  5. Cover with salsa
  6. Grate enough sharp cheddar (I use a raw organic sharp cheddar that is delicious) to cover the top
  7. Fold hangover pie crust over the top
  8. Bake on middle rack of oven for 30 minutes **If crust starts to brown too quickly, cover with aluminum foil**


Almond-Pulp Cookies–makes 2 dozen

  • 2 cups almond pulp (1 batch/quart of almond milk = 1 cup of almond pulp)
  • 1 cup oats
  • 2 cups flour (I used white-wheat organic flour)
  • sea salt, a pinchalmond-pulp-cookies
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 4 Tbsp coconut oil, melted
  • 1/2 cup honey
  • 1 Tbsp vanilla
  • 1/2 cup raisins (optional)
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine the dry ingredients: the oats, flour, baking powder, salt, and cinnamon. Then add the almond pulp to the dry ingredients.
  3. Add the melted coconut oil, vanilla,  honey, and raisins (if using) and mix well.
  4. Place rounded spoonfuls onto greased cookie sheets and slightly flatten with the back of your spoon. The cookies do not spread much.
  5. Place in oven on middle rack for 12-14 minutes.
  6. Remove from oven and place on cooling rack.


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