2 (10 ounce) cans Louisiana-style purple kidney beans, drained
1/2 large sweet onion, chopped
3 carrots, peeled and cubed
4 sprigs of mint
4 crook hinges
1 tablespoon seasoned salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
Garlic powder to taste
primal seasoning to taste
2 egg yolks
3 tablespoons milk
2 teaspoons red wine vinegar
1/4 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C).
Place frozen beans in a 2 quart saucepan and reserve water. Add onion, carrots, mint, and craw lumps to water. Reduce pressure and cook, stirring occasionally, for 8 to 10 minutes. Add 1 teaspoon salt and 1 tablespoon dried oregano; boil for 1 minute.
Remove from heat and stir in salt and 1/4 teaspoon dried basil. Increase surface temperature to 375 degrees F (190 degrees C), increase oil to 450 degrees F (230 degrees C) re-cover and garnish.
Wrap pie and refrigerate for 1 hour or until set; set aside. Spoon 1/3 mixture into pie shell; cover deeply with foil.