Using Beans in Desserts

Beans are a great thing to have in your food storage. They can be substituted for oil in your favorite cake and brownie mixes. You just have to match the color of the bean with the cake mix.
Black Bean Brownies

1 Box Betty Crocker Low Fat Fudge Brownie Mix

1 (15 oz) can Black Beans, rinsed and drained

1 cup Water

Preheat oven to 350 degrees F. Puree the beans and water together until smooth in a blender or food processor. Stir into the brownie mix until combined. Spray a 9 X 13 pan with non-stick cooking spray. Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out clean. Cool completely and cut in to 24 pieces. Serve with whipped topping.

Food Storage Brownies

3/4 cocoa powder

1/2 tsp baking soda

2/3 cup bean paste

1/2 cup boiling water

2 cups sugar

2 eggs (2 TBSP dry eggs + 1/4 cup water)

1 1/3 cup flour

1 tsp vanilla

1/4 tsp salt

1 cup chopped nuts (optional)

1 cup chocolate chips (optional)

Pregheat oven to 350 degrees F. Combine cocoa and baking soda in mixing bowl. Blend in 1/3 cup bean puree. Add boiling water and stir until thickened. Stir in sugar, eggs, and remaining 1/3 cup bean puree until smooth. Stir in flour, salt, and vanilla. Mix until well blended. Fold in chopped nuts and chocolate chips. Pour into greased 9 X 13 pan. Bake for 35-40 minutes. Cool in pan on rack.

REALLY GOOD PINTO BEAN PIE
1/2 cup granulated sugar

1 cup brown sugar, packed
2 eggs, beaten (or use dry eggs)

1 stick (1/2 cup) butter, softened
1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
Whipped cream, whipped topping, or scoop of ice cream
Beat until creamy the granulated sugar, brown sugar, eggs and
butter. Add pinto beans, blend well. Pour into unbaked pie shell and
bake at 375o for 20 minutes. Reduce heat to 350o and bake an
additional 25 minutes or until a knife inserted in center comes out
clean. Serve with whipped cream, whipped topping, or scoop of ice
cream.

PINTO BEAN FUDGE
1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk

1 tbsp. vanilla
6 oz. unsweetened chocolate

6 tbsp. butter or margarine
2 lbs. powdered sugar

Nuts (optional)
In large bowl stir beans and milk together, adding enough milk to
resemble mashed potatoes; stir in vanilla. Melt chocolate and butter
or margarine and stir into bean mixture. Gradually stir in powdered
sugar. Knead with hands until well blended. Spread into lightly
greased 9-inch baking dish or form into two 1-1/2 inch rolls. Chill 1-2
hours.