Friday, May 7, 2010

Pinto Bean Fudge

Does that even sound good to you?                                                        
Okay it uses 2 lbs of sugar...
From the book
'New Ideas for Cooking with Basic Food Storage'

Pinto Bean Fudge
1 cup cooked soft pinto beans, (drained and mashed)
1/4 cup milk                                                                   
6 oz. unsweetened chocolate
2 lbs. powdered sugar
1 Tbl. vanilla
6 Tbl. butter
Nuts (optional)

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


  1. Okay, so Pinto Bean Fudge sounds like a million times better than Bacon Fudge. I tried it and it's not worth the risk unless it's the ONLY thing left on Earth to sustain you and you are expecting absolute death with in 15 seconds!!!!!!!

  2. This recipe is a good idea, because beans are made into wonderful desserts in many countries. Visit your local Chinese bakery and prepare to fall in love with bean cakes.
    However, there are many ways to improve upon this idea.
    Try dark kidney beans instead of pinto beans, or coconut milk instead of dairy milk.
    Play around with different sweeteners, such as agave in place of sugar.
    Replace the vanilla extract with various liquors and extracts, such as brandy or almond.
    Add a dash of fruit to complement the chocolate flavor.
    Don't be afraid to experiment. This dish can be as heathy, and as decadent, as you desire.

    Remember, cooking is an art, not a science. A recipe is simply a "jumping-off point."