• 2 cups dry navy beans
• 1/2 cup (1 stick) butter, room temperature
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons flour
• 2 cups sugar
• 2 tablespoons vanilla extract
• 2 unbaked deep-dish 9-inch pie shells

Soak beans overnight in water to cover. Drain and rinse, then cook in fresh water according to package directions until tender. Drain and set aside.

Preheat oven to 350 degrees.

In blender or food processor, blend beans, butter, milk, eggs, nutmeg, cinnamon and flour about 2 minutes. Pour into large mixing bowl. (If you have a small appliance, it's most important to get the beans, butter and milk pureed; remaining ingredients can be added in the bowl and beat in with a mixer.)

Add sugar and vanilla. Mix well. Pour into pie shells. Bake in preheated oven 55 to 60 minutes or until golden brown.

Makes 2 pies (16 servings).