We have been busy making lots of "beany" desserts with our abundance of leftover beans from dinner! We made raw chocolate chickpea fudge, raw navy bean cookie dough, and a peanut butter bean fudge. We were all kind of bummed by the amount of extra beans we had, but turns out it has led us to a great discovery of bean desserts!
When it came around to pinto beans, I honestly thought this would be the failure of the bunch. Pinto beans have a very distinct flavor that I wasn't so sure we would be able to cover up, but luckily I was wrong. I have yet to be convinced that chocolate can't fix most things, including a big bowl of pinto beans!
I'm calling these brownies because that's what we ate them as, but they could also be used as a base for a chocolate cake. They come out pretty soft and sweet, and I can imagine that with some icing and decoration on top you could get people to eat beans for their birthday!
Pinto Bean Brownies
2 cups pinto beans
3 Tbsp salted almond or peanut butter (If not salted, add salt to taste to the batter)
2 flax eggs (2 Tbsp flax meal + 4 Tbsp warm/hot water)
2 Tbsp maple syrup or honey
2 Tbsp coconut oil, melted
1/3 cup cocoa powder
1/2 cup brown sugar, packed
1/2 cup chocolate chips (I use Enjoy Life)
1 1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp cinnamon (optional)
1- Blend beans, flax eggs, maple syrup or honey, almond butter, coconut oil, and vanilla in a blender until smooth. You should not have any lumpy beans left!
2- Pour mixture into a bowl. Add cocoa powder, sugar, cinnamon, baking soda, and chocolate chips. Stir until combined.
3- I cooked these brownies in a pie pan because that's what I had on hand, but you can use a square 9x9 pan as well. Spread a thin layer of coconut oil on the pan to keep the brownies from sticking.
4- Bake at 350 for 40 minutes, or until the mixture no longer jiggles and a toothpick comes out clean.