Everybody sing! Beans, beans, the magical fruit, the more you eat. . . well, you know.
Beans are fun and almost everybody likes beans in some form or another. There are so many types of beans! Green beans, black beans, kidney beans, chili beans, pinto beans, Navy beans, white beans, pork-n-beans, beanie wienies, jelly beans. Pick the ones you like.
There are lots of things you can make with beans. You can glue them down on cardboard and make a bean picture–I wish I could remember the right name for that! You can pour different types of beans into jars, layered, to make a pretty calico bean soup mix. Then, there are even some desserts you can do with beans. Today, we’re gonna make Pinto Bean Fudge. Yay! It takes just five ingredients. Or six if you add nuts. And you can, if you want to.
How to make Pinto Bean Fudge:
1 cup of cooked pinto beans, mashed
3/4 cup of melted butter
1 Tablespoon vanilla
3/4 cup of baking cocoa
2 pounds of powdered sugar
First, mash the beans. I used a potato masher, ’cause I like to still be able to tell there are beans in there. If you don’t, then use a food processor so you can get them real smooth. Ummmm. . . looking at those mashed beans makes me hungry for burritos.
Then, combine the mashed beans with the melted butter, vanilla, and cocoa.
After that’s all combined, add the powdered sugar. You can also add 1/2 cup of chopped nuts or so. I don’t ’cause I’m allergic to the good ones (pecans, walnuts, etc.). Nothing serious — I just get little blisters on my tongue. But enough about me. Go ahead: I won’t feel bad if you add ’em. Well, unless you share yours with me, that is. Well, and then only my tongue will feel bad.
Combine everything together really good until it is all blended. This is good exercise for your stirring arm.
Then, butter a 9″x13″ pan. Spread the fudge mixture into the pan. Then put it in your refrigerator. That’s where you’ll have to store this fudge or it will get too soft.
We usually cut ours into about 60 pieces, ’cause it’s kinda rich and you’ll probably only want a little piece at a time. Unless you are a chocoholic, then feel free to make this just one big piece.
After it has chilled awhile, we usually cut it into pieces then move it into a food storage bag or little plastic container so it doesn’t dry out. You can avoid the drying out part it you eat it fast.
Now, go ahead and make this tasty fudge recipe, and FEED YOUR FACE!
Get the handy print page and save this to your recipe box here:
Pinto Bean Fudge.
Jim blogs at Granddad’s Corner.
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Don’t take this personally, Jim, but the first thing I did when I saw the recipe title was to check that I had not slept through to April first! Think I’ll try these and bring them to a New Year’s celebration as a adjunct to Hoppin’ John.
On December 22, 2010 at 3:45 am
Cathy Jones (catray44) says:
Ha ha, Bonita, me too! lol. This is a real, ” I hafta try this one!” I have never in my life heard of anything like this!
On December 22, 2010 at 5:57 am
TOOOO FUNNY!! My first thought is now that is weird!! lol…But then I thought how darn cool..
Thanks for sharing JIM!! I will try too.
On December 22, 2010 at 6:25 am
Sher in Ky says:
Kind of like potato candy and sauerkraut cake…you never would have thought it would be good but it is! Looks yummy. Thanks for the fiberlicious treat.
On December 22, 2010 at 7:31 am
Perhaps the best thing about this recipe is that it’s HEALTH FOOD!! Well, maybe not for diabetics, but for the rest of us – just look at all that fiber!
Seriously, though, am guessing that you would want the beans to be drained? Or at least pretty much drained??
On December 22, 2010 at 8:00 am
Miss Judy says:
Could you use refried beans?
This recipe doesn’t surprise me at all. Have you ever tried Blackbean Brownies? Very good!
Ok Jim, gotta ask…does all that fiber in the “magical fruit” cause…gas?
On December 22, 2010 at 9:12 am
Jim- now you KNOW I am going to have to try this recipe…even though I am 90% sure you aer yankin’ my chain.
On December 22, 2010 at 9:52 am
Jim in Colorado says:
Yep — it’s real AND it’s good. I have lots more bean recipes to share, and I will get them posted to the recipes.
Pete: Yes, the beans should be pretty-well drained. I’m sorry to have left that out. Of course, you could drink the juice if you are one who really likes beans or use it in soup.
Miss Judy: You could definitely use refried beans. I’ve never eaten enough of the fudge at one time to know if it causes gas. That would be a good thing for you to let us know! :>
Larissa: I might yank your chain sometimes, but this isn’t one of the times. This is good AND fun. Try it, you’ll like it!
On December 22, 2010 at 10:53 am
I’m thinking that if you substituted extra virgin coconut oil for the butter, you would have a vegan product. It would taste a little different, but might be just the ticket for a vegan who is hankering for fudge.
On December 22, 2010 at 11:43 am
Kathi N says:
Now that we have fudge in the ‘fridge, how about making some burritos for our tummies?
On December 22, 2010 at 12:14 pm
Yankee Gal says:
Jim; I can’t wait….no, hold on…I CANNOT WAIT to try this recipe! What a hoot! I’m on my way to the inlaws tomorrow for a few days and once I’ve unpacked the bags and taken a deep breath I’m gonna make this fudge and serve it up. Thanks for sharing.
On December 22, 2010 at 7:32 pm
This is definitely on my list! And I can’t wait to see more of your bean recipes. I have a heck of time getting my beans soft enough to eat without a crunch so I may have to used canned beans for this. My kids will get a kick out of this –
Thanks for sharing!
On December 23, 2010 at 9:07 am