Collab Summary

I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology. Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!

I think it is important for people to respect and know the history of the old ways of food tradition but be brave enough to push the envelope on execution, fusion, and flavor as it relates to food and food history. I was just introduced to the bean pie two years ago and for most of my life I thought sweet potato pie was the end all be all when it came to custard desserts within the black community. All of a sudden here I was at the farmers market with a life-changing moment of biting into my first bean pie.  As a chef I knew that I had to embark on the journey of telling the story from a different lens. My lens.  So I took my adaptation of the Supreme Bean Pie Recipe and added The Queens Fusion to it.  I hope all people, especially my people try a bit of true American Black History In the bean pie.

-Chef Vicky



  • Two cans or 2 cups of cooked navy beans rinsed
  • One stick of butter
  • Two cans of evaporated milk
  • Four eggs
  • 1 teaspoon of nutmeg
  • A half a teaspoon of clove optional
  • 1 Tablespoon of cinnamon
  • 1 teaspoon of salt
  • 3 tablespoons of flour
  • 2 cups of sugar
  • 2 tablespoons of vanilla
  • Three ready to bake pie crust


  1. Cover rinsed navy beans with water and let cook for two hours. 
  2. Brown one stick of butter and let cool/ get cold
  3. Once beans are cooked, drain excess water and blend Beans and remaining ingredients in a blender.
  4. Pour the blended ingredients into your pie shells
  5. Bake for 50 minutes
  6. Remove from oven and top with Brulé sugar powder
  7. Plays back in oven and broil in one minute increments until bubbling
  8. Let cool completely slice in top with honey whip.
  9. Serve immediately

*If your sugar melts because of the water content in your pie, pre slice your piece and repeat steps 6-9. 

For Brulé topping

  • 2 cups of sugar

Bake for one minute intervals on 350 until bubbling and amber colored. Let cool, crack and blend again into fine dust. Store for later in an airtight container. 

Cinnamon honey butter whip

  • One stick of softened butter
  • 1/2 cup of whipped honey
  • 1/2 cup of marshmallow fluff
  • 1/2 teaspoon of cinnamon

Combine all ingredients until fully incorporated. Store in fridge

Full Participant List

Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist

Collard Green Hand Pies by A Girl Called Adri

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life

Sweet Potato Biscuits by Black Girls Who Brunch

Chicken Plantains and Vegetables by Black Peoples Recipes

Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad

Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread

Vegan Coconut Cake with Lime Glaze by Chenée Today

Fried Green Tomato BLT by Coined Cuisine

Shrimp Po’ Boy Salad by Collards Are The Old Kale

Warm Brewed Zobo Drink by Dash of Jazz

Sorrel Martini Popsicles by Dish It With Tisha

Fish Patties with Pontchartrain Sauce by Dude That Cookz

Stuffed Shrimp & Grit Collard Green Rolls by Fior

Spicy Berbere Lentil Chili by Flights and Foods

Sankofa Bowl w/ Suya Duck Breast by Food Fidelity

Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo’s Table

Champurrado Custard by Global Kitchen Travels

Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious

Curry crab stuffed dumplings by Home Made Zagat

Nigerian Chapman Cocktail by Immaculate Ruému

Dragon Fruit Pineapple Rum Punch by Jamieson Diaries

Smothered Okra & Tomatoes by Kenneth Temple

Brown Butter Sombi –  Coconut Rice Puddng Brulee by Meiko And The Dish

Coffee and Bourbon Braised Short Ribs by My Pretty Brown Fit + Eats

Fig Cake with Tamarind Glaze by My Sweet Precision

Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage

Salmorejo (Stewed Crab) over Garlic Grits by Sense & Edibility®

Mango Cake and Coconut Cream by Sims Home Kitchen

Sous Vide Ox Tail with Coconut Rice by Sweet Tea + Thyme

Yam Gnocchi served with Oxtail Peppersoup by The Food Disciple

Brown Butter Brulé Bean Pie by The Queen of Yum

Black Eyed Pea And Cornbread by The Vgn Way