Guiltless Indulgence!
Staying home, cooking more and buying less. In this odder than fiction time we find ourselves in of late, using ingredients we all have in our pantries, at the ready, is a great idea. I just recently made a Harris family favorite, Pinto Beans and Rice. Super inexpensive, delicious and darn healthy too, as long as you’re not watching your carbs. When I make beans, I generally use a 1lb bag and do the soaking method. The result, usually a few cups of extra beans. What’s the best use of those extra beans? Why, Pinto Bean Brownies, of course. This recipe is made with stuff you probably all ready have in your pantry. Hey, any day you can have a homemade brownie is a good day. By the way…if they ask what’s in it, just say “lots of love”! (But really, who asks what’s in a brownie anyway?)
These brownies are healthier, made without flour and much less added oil. Naturally gluten free too. Another feature – they’re made in the food processor, then into the baking pan.
I have other recipes for cookies and brownies made with beans. Here are a few: Fudge Brownies made with black beans and avocado! So good too https://wp.me/p9KEfL-2aT
Here’s one for Vegan Meringue Cookies
Made with aquafaba, the liquid you drain from a can of garbanzo beans (chick peas). So delicious, you can’t stop eating them: https://wp.me/p9KEfL-1Jl
Pinto Bean Brownies
Preheat your oven to 350° Spray a 9 X 9 inch baking pan with cooking spray, or grease lightly. Set aside.
Into the bowl of a food processor, add 2 cups cooked pinto beans (or 2 cups canned, rinsed and drained pinto beans). Purée until smooth.
Add 2 eggs, 3 tablespoons of vegetable oil, 1/2 cup granulated sugar and 1/2 cup cocoa powder, 2 teaspoons of baking powder and 1/4 teaspoon salt and 1 teaspoon vanilla extract.
Pulse until smooth, scraping down the sides periodically.
Pour the batter into the prepared pan. Top with nuts or chocolate chips (or both!). By this point, it’s so good, you’re going to want to eat it with a spoon.
Bake for 25-30 minutes until the brownies are pulling away and the edges and a toothpick inserted into the center comes out mostly clean.
Cool for 15 – 20 minutes before cutting into squares.
Enjoy!
Brownies (Made with Pinto Beans)
Ingredients
- 2 Cups pinto beans, cooked (or substitute canned, drained and rinsed)
- 2 large eggs (for vegan recipe, substitute vegan egg substitute)
- 3 tablespoons vegetable oil or coconut oil, melted
- 1/2 cup cocoa powder (I prefer dark chocolate, but either will work)
- 1/4 tsp kosher salt
- 2 teaspoons pure vanilla extract
- 1/2 cup granulated sugar
- 2 tsp baking powder
Optional
- 1/2 cup cup chocolate chips or nuts (or both!)
Instructions
- Preheat your oven to 350° Spray a 9 X 9 inch baking pan with cooking spray, or grease lightly. Set aside.
- Into the bowl of a food processor, add 2 cups cooked pinto beans (or 2 cups canned, rinsed and drained pinto beans) with 2 eggs, 3 tablespoons of vegetable oil, 1/2 cup granulated sugar and 1/2 cup cocoa powder, 2 teaspoons of baking powder and 1/4 teaspoon salt and 1 teaspoon vanilla extract.
- Pulse until smooth, scraping down the sides periodically.
- Pour the batter into the prepared pan.
- Top with nuts or chocolate chips (or both!)
- Bake for 25-30 minutes until the brownies are pulling away and the edges and a toothpick inserted into the center comes out mostly clean.
- Cool for 15 – 20 minutes before cutting into squares.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
