(Cook the dried beans according to package instructions, if needed.)
Preheat oven to 425.
In a large mixing bowl, combine the cooked beans and the mixed vegetables with the minced onion and canned soup (as is, do not dilute).
Place one crust on the bottom of a lightly greased pie plate. Pour the filling into the crust. Top with the remaining crust and pinch the crust together around the edges. Make a few decorative slits in the top crust to vent.
Bake in the preheated oven for 35 to 40 minutes, or until crust is golden on top. Use a pie crust shield if needed to keep the crust edge from burning.