Here you go...nope :) c

Here is a link that might be useful: beans after pie weight

I use gravel that I triple washed instead of beans for pie weights. It doesn't really need to be that clean since I use aluminum foil over the pie crust anyway. The gravel that I bought is bean size, and I did not dig it up myself!

Lars

I have two lots of pie beans, some navy beans and some black-eyed peas. (I bought what was cheap at the time.) I line the pastry shell with foil, then pour the beans in. When the pastry is set, I remove the foil and place it on the drainer board for the beans to cool. When the beans are cool, I use the foil to funnel the beans back into their jar to wait for the next time I need them. I think the navy beans are well over 20 years old and the black eyed peas nearly the same.

Pea gravel, haha. Good one. I've used pennies. But, like mentioned, beans can be used over and over.

Ditto what Coffeenoz said. I've been reusing the same Lima beans forever.

Thanks, all. Glad I've not tried cooking them. Good idea to just keep them separate and reuse them. Don't know why I didn't think to look that up; I google just about everything. Can't get the link to work, trailrunner, but I'll google it and see what I find.

Welcome Lynda!

I think it's worth summarizing Trailrunner's link: The toasted beans will cook and are safe to eat but will take on an unpleasant taste and smell. One source suggests using rice instead; the toasted rice is a good base for a pilaf.

I also have beans that I've used and reused. Isuppose I ought to just buy pie weights instead.

Lars, Elery says that's a very good idea. I'll bet I find pea gravel in my kitchen sometime in the future.

FOAS, I never thought of that, that's a good idea too.

Sleevendog, how many pennies do you have to use to weight the edges? Or do you not have to weight the edges (in which case you are better than me in not stretching the crust when you put it in the pan!)

Annie