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Pink Bean Squares

Pink Bean Squares Pink beans are my favorite legumes because of their rich, creamy texture and nutty flavor. They cook up easily from dried beans, but for a short cut, I sometimes purchase them in cans.

Serves 5-6.


  • 1-15 oz can pink beans, drained (or 2 c cooked beans)
  • 2 Tbsp butter, melted
  • 1 small onion, finely chopped
  • 1/2 c bell pepper, finely chopped
  • 1/2 c celery, finely chopped
  • 1/3 c dry instant potatoes buds
  • 2 Tbsp water
  • 1 Tbsp gluten flour (vital wheat gluten)
  • 1 Tbsp chicken style vegetarian broth mix
  • 1 1/2 tsp poultry seasoning
  • 1/2 c fine plain bread crumbs, dry

Creamy Chicken Style Gravy:

  • 1/4 c butter
  • 2 Tbsp all purpose flour
  • 1 Tbsp poultry seasoning
  • 2 tsp chicken style vegetarian broth mix
  • dash black pepper
  • 1 1/4 c milk


  1. In a large bowl, roughly mash beans with a potato masher.
  2. Stir in melted butter, onion, bell pepper, celery, instant potato buds, water, gluten flour, broth mix, and poultry seasoning; blend well using hands.
  3. Preheat oven to 350 degrees F and generously butter an 8 x 8 inch baking dish or similar. Sprinkle half the bread crumbs evenly on the bottom.
  4. Spoon pink bean mixture over the bread crumbs and press down lightly to form a smooth, even layer. Scatter the remainder of the bread crumbs on top.
  5. Bake 40 minutes or until browned. Cut in squares (or rectangles) and serve with gravy below if desired.

Creamy Chicken Style Gravy:

  1. Melt butter in a small saucepan or fry pan over medium low heat. Whisk in flour until bubbly and smooth.
  2. Add poultry seasoning, broth mix, and pepper. Pour in milk and whisk vigorously until smooth and simmering. If too thick, add a tablespoon or two more milk. Simmer one minute, stirring constantly. Serve hot.

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