In food processor or blender, combine beans and maple syrup; process until smooth. Add eggs, sugar and butter, and process until well blended.

Sprinkle raisins or chopped pecans in bottom of tart or pie shells. Pour filling over raisins or pecans. Garnish with pecan halves, if desired. Bake tarts in 350°F (180°C) oven for 20 minutes (35 to 40 minutes for pie) or until set in centre. Cool on wire rack. Serve at 
room temperature.

*Soaking and Cooking Dry Beans: Soak dry beans before cooking. For each cup of dry beans, use 3 cups (750 mL) water.
Soaking Method 1 – Quick Soak: Bring water and beans to boil. Cover and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain.
Soaking Method 2 – Overnight: Let beans and water stand overnight. Drain. 
Cooking: Use 3 cups (750 mL) water for every cup of soaked beans. In large saucepan, combine soaked beans and water. Cover and bring to boil. Reduce heat and simmer until fork tender, about 45 to 60 minutes.