Pinto Bean Fudge

Mash 1 cup of warm cooked pinto beans. Add 3/4 cup melted margarine or butter, 1 cup of cocoa powder, and 1 TB of vanilla. Mix in 2 pounds (usually 1 bag) of powdered sugar gradually. Add 1 cup of chopped nuts, if desired. Pres into a 9x13 nonstick or oiled pan, and store in the fridge.

Don't let the name fool you.  If you didn't know what was in it, you would think it was just yummy fudge!  One thing to note...it is REALLY gooey.  Let it sit longer in the fridge to harden up a bit to your taste preference.

Genius Blondies

Genius Blondies

(makes 15-20 squares)

§                     1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)

§                     3/4 tsp baking powder

§                     1/8 tsp baking soda

§                     heaping 1/8 tsp salt

§                     3/4 cup brown sugar*

§                     1-2 tsp vanilla extract

§                     1/4 cup ground flax (20g) (see nutrition-info link below, for substitution ideas)

§                     1/4 cup peanut butter (or other fat source) (see nutrition-info link below, for lower-cal options)

§                     optional: 1/3 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)

§                     Calories: 74

§                     Fat: 2 grams

§                     Sugar: 6 grams

§                     Protein: 2 grams

Pinto Bean Pie

Pinto Bean Pie

·                                 1 teaspoon cornmeal

·                                 1 (9 inch) unbaked pie crust

·                                  

·                                 2 eggs

·                                 1 1/2 cups white sugar

·                                 1/2 cup butter

·                                 1 teaspoon vanilla extract

·                                 1/2 cup pinto beans, drained

·                                 1/2 cup pecan halves

1.                            Preheat oven to 350 degrees F (175 degrees C.) Sprinkle 1 teaspoon of cornmeal in pie crust and set aside.

2.                            Beat eggs in a large bowl. Beat in sugar, butter, vanilla and pinto beans. Pour filling into pie shell. Place pecans decoratively on top of pie.

Bake in the preheated oven for 60 minutes, or until golden brown and filling is set.

Pinto Bean Wheat Bread

Pinto Bean Wheat Bread

1 cup bean puree made with pinto beans (you can also use reconstituted refried beans for this recipe)

1 cup lukewarm water

1 T. honey

1 pkg. active dry yeast

2 T. vegetable oil

1 t. salt

3 cups whole wheat flour

¾ to 1 ½ cups all purpose flour

In a large bowl combine water and honey, stirring to mix together completely.  Dissolve the yeast in the honey/water mixture.  Let stand until mixture appears foamy.  Stir in bean puree, oil, and salt.  Gradually add whole wheat flour, stirring occasionally.  Add all purpose flour the same way.  Mix until dough is stiff.  Turn onto a lightly floured surface and knead until smooth and elastic.  (I presently do this recipe in my Bosch or Kitchen Aid mixer for about 7 to 8 minutes knead time.)  Return dough to bowl.  Spray non-stick spray on a piece of plastic wrap big enough to cover the bowl.  Place plastic wrap with the non-stick side facing down to prevent the dough from drying as it rises.  Allow dough to rise until doubled in size.  Form loaf, place it in your bread pan, and let it rise again to double in size.  (Still cover it with the sprayed plastic wrap.)  Once it’s risen, bake it at 350 degrees for about 50 minutes, or until golden brown.  Immediately remove from bread pan and allow it to cool on its side.  (Note: if you cook this in a solar oven it will not get “golden brown” but you can use the “hollow thump test” to ensure doneness.  Cooking time will take approximately 2 hours in a solar oven.)