As part of the Black History Month celebration, I’m doing a series on food and notable African Americans for black history month. Today post is on Malcolm X who many folks associate with Black Nationalism but not with food. However, starting in 1954, Malcolm X and the members of Harlem’s Temple 7 were the face of the Nation of Islam’s anti-swine message and the importance of eating healthy in metropolitan New York. In what he said and how he lived, Malcolm, says Harlem native Roy Miller who I interviewed for my book Hog and Hominy, “made a lot of people conscious about what they were eating . . . .” In contrast to soul food restaurants, Black Muslim restaurants in Harlem and other black communities across the country served beef and fish meals with brown rice, fresh vegetables, bean soup, and bean pies. A change in African-American attitudes toward some soul food can be traced back to the 1960s and the anti-swine teachings of Elijah Muhammad and his principal spokesman before he left the Nation of Islam, Malcolm X. Here’s a Nation of Islam sweet custard bean pie recipe made with navy beans, sugar, butter, milk, and spices that is sensational! These pies sell like hot cakes in places like 125th street in Harlem, Georgia Avenue in Washington, D. C., and the Creenshaw section of LA.
Bean Pie Recipe:
Ingredients
2 cups navy beans (cooked)
1 stick butter (or butter substitute)
1 14-oz. can evaporated milk (vanilla Vitasoy)
4 eggs (or eggs substitute)
1tsp. nutmeg
1tsp. cinnamon
2 tsp. flour
2 cups sugar
2 tbsp. vanilla
Method
Preheat oven to 350 degrees. In electric blender, blend together beans, butter milk, eggs, nutmeg, cinnamon, and flour for around two minutes on medium speed. Put mixture in a large mixing bowl. Mix in sugar and vanilla. Stir well. Pour into pie shells. Bake for around an hour until golden brown. Yields two or three pies.
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