Monday, April 13, 2009
Food Storage Recipe: Pinto Bean Fudge
Pinto Bean Fudge
1 cup cooked, soft pinto beans, drained and mashed or reconstituted equivalent of re-hydrated refried
1/4 cup milk
1 TBSP vanilla
2 lbs. powdered sugar
6 oz. unsweetened chocolate
6 TBSP butter or margarine
Nuts, chopped (optional)
In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes in
consistency; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Add nuts.
Gradually stir in powdered sugar to get it well blended. Spread into lightly buttered 9 inch baking dish or form into two 1 and 1/2 inch rolls. Chill 1-2 hours. Cut into pieces. Refrigerate.