Pinto Bean Fudge
Makes 9 inch pan, ready in 3 hours
1 c. cooked, drained & mashed Pinto Beans
1/4 c milk = 1 T milk powder + 1/4 c water
1 T vanilla
2 pounds powdered sugar (more if you beans are moist)
6 oz unsweetened chocolate= 1 c + 2 T cocoa + 6 T shortening
6 T butter or margarine
Nuts, chopped (optional)
In a large bowl, stir beans & milk together to resemble mashed potatoes in consistency. Stir in Vanilla. Melt chocolate & butter and stir into bean mixture. Add nuts. Gradually stir in powdered sugar until well blended.
Spread into lightly buttered 8or 9 inch pan. Chill 1-2 hours. Cut into pieces, serve.
From the Cannery
I made this for our Enrichment meeting, and it did not set up very well. Make sure you drain the beans well. I think my problem was that they were too wet. Also, if you want your family to eat it, do not leave the recipe in plain sight!
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