Servings: 1 to 60, depending on how much you eat and how big the pieces arePrep Time: 20 to 30 minutes Cook Time: None
1 cup of cooked pinto beans, mashed
3/4 cup of melted butter
1 Tbsp 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.
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.
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.
Categories: Beans, Candy, Holiday
Tags: Christmas Cookie, no-cook
Submitted by: flier389 on December 22, 2010
Add Your Thoughts
You must be logged in to post a comment.