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BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Pinto bean fudge recipe
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Pinto bean fudge recipe  This thread currently has 1,050 views. Print Print Thread
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YouDa1
Wednesday, March 17, 2010, 8:45pm Report to Moderator Report to Moderator

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I just submitted a recipe for fugde made with pinto beans. Yes Pinto beans and it is so yummy that I wanted to share it with everyone. It is so easy to make and you can't even taste the pinto beans in it. The problem is, I can't seem to find it when I look under the dessert section in the recipe site. Does it take a few days before it gets listed?
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Possum
Wednesday, March 17, 2010, 11:25pm Report to Moderator Report to Moderator

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Cheers...
Sorry can't help you but it sounds great!! So I will comment to bump it back up...
Btw how did you spell fudge?
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Victoria
Wednesday, March 17, 2010, 11:41pm Report to Moderator Report to Moderator

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I think the process takes a while.  



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jayneeo
Thursday, March 18, 2010, 12:10am Report to Moderator Report to Moderator

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but we can't wait!
(I could use black beans...)
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Possum
Thursday, March 18, 2010, 2:12am Report to Moderator Report to Moderator

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Or maybe white jayneeo... I would think they'd be easier to "disguise"

Hey, now that you have us all drooling at the mouth any chance of posting it here first YouDa1??!!
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Lola
Thursday, March 18, 2010, 7:29am Report to Moderator Report to Moderator

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you might have forgotten to save it......
give us the exact wording in your title, or under which name you submitted it

any given recipe you add to recipebase shows up immediately, so you might have forgotten to hit save or submit......


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YouDa1
Thursday, March 18, 2010, 8:48pm Report to Moderator Report to Moderator

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Well I posted it again under "PINTO BEAN FUDGE" but if you can't wait, heres the recipe.

1-15oz. can of pinto beans (you can use 2 cans if you want it healthier
1 cup of cocoa (I used Dark cocoa because I like dark chocolate)
3/4 cup Ghee (melted)
1 Tbsp. real Vanilla
5- 7 1/2 cups of Powdered Sugar. Depending on how sweet you like it, you adjust the sweetness before you put it in the pan so it requires a taste test before you put it in the pan.

Mash beans with potato masher until smooth, add ghee, cocoa, vanilla and powdered sugar. Mix well and put in baking pan and put in the frig. to set up. ENJOY!!! it is soooooo yummy and you can't even taste the beans in it.
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jayneeo
Thursday, March 18, 2010, 9:45pm Report to Moderator Report to Moderator

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hmmmm, sounds yummmmmy, but...wonder if you could use stevia or veg. glycerin?       guess I'll have to try.
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Chloe
Friday, March 19, 2010, 12:50am Report to Moderator Report to Moderator

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Quoted from jayneeo
hmmmm, sounds yummmmmy, but...wonder if you could use stevia or veg. glycerin?       guess I'll have to try.


Veg. glycerin is wet....and the 5-7 cups of powdered sugar is dry.  I'm sure the stevia could flavor this fudge properly.... but for volume and binding ability, a wet sugar won't work.  And a dry
sugar sub might not be a large enough volume of substance to actually call this fudge.  I'm
sort of thinking it won't ever become solid with stevia because nobody would use 5-7 cups
of it.

This is a difficult recipe to sub sweeteners, simply because of the amount of sugar this calls for.

I've made fudge using 1/2 carob powder, a cup of dates soaked in boiling water, then
drained, plus 1/2 c almond butter.  Put all in a food processor.  Refrigerate.  YUM.  Cocoa powder works fine too...but I can't have cocoa.

And here's this fudge.

Quick Peanut Butter-Carob Fudge

Ingredients
1 cup smooth peanut butter or chunky peanut butter
6 cups carob chips (barley malt sweetened)
1/2 cup shredded coconut
1/2 cup vanilla-flavored soymilk
Directions
1  Combine peanut butter, soymilk, and carob chips in a saucepan.
2  Stir over medium-low heat, until chips are melted. Add shredded coconut, mixing well.
3  Spread entire mixture in a 9x13 casserole lined with aluminum foil. Chill.
4  When firm, remove and cut into pieces. Store in refrigerator.

Sub almond butter for peanut butter
Sub chopped nuts for coconut
Use chocolate chips if you can eat them.
And any compliant nut milk, rice milk or soymilk

And one I haven't tried but looks good:

This easy and delicious fudge recipe calls for protein-rich almond butter and antioxidant-rich raw chocolate powder, making it a decadent treat that is much healthier than conventional store-bought fudge.

Although this fudge is made with all-natural ingredients, it is best to eat only one or two small pieces at a time, as eating honey-rich foods can stress one's blood sugar-regulating mechanisms.

Ingredients:

2 cups almond butter
1/4 cup raw cocoa powder, sifted to remove any lumps
1/2 cup plus 2 tablespoons liquid honey
1 heaping tablespoon coconut oil, melted (optional)
2 teaspoons vanilla extract
1 teaspoon coarse sea salt

Directions:

Combine all ingredients in a large bowl. Mix until well incorporated.

Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles. Transfer the pieces onto a plate. Keep these covered and stored in the freezer.

An alternative is to spoon the mixture into candy molds; pop them out when they are thoroughly frozen. They have a chewy texture when frozen.

These must be kept in the freezer, otherwise they will become soft and mushy, to the consistency they were at before freezing. So if you take them out to eat, eat them quickly! Also keep this in mind when cutting the fudge; work quickly.

Easy to sub ghee for coconut oil and any liquid sweetener of your choosing.




"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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jayneeo
Friday, March 19, 2010, 1:22am Report to Moderator Report to Moderator

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Yum, Chloe! Yes, there are many variations, fortunately for us.
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geminisue
Friday, March 19, 2010, 2:17am Report to Moderator Report to Moderator

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Can you figure out a way to add beans to your fudge Chloe, if someone would want to
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BuzyBee
Friday, March 19, 2010, 6:52pm Report to Moderator Report to Moderator

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Who woulda thought pinto bean fudge. Sounds great and no baking. So does the cocoa make it dark and does it look like fudge. I'll have to give it a try.

When you say real vanilla - does this mean ground and not vanilla flavoring because that's all I have.
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Lloyd
Friday, March 19, 2010, 7:23pm Report to Moderator Report to Moderator

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Just tried a variation using black beans, carob, chocolate, butter, ginger and cinnamon. Waiting for it to set but taster test was  
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Munchkin76
Friday, March 19, 2010, 8:03pm Report to Moderator Report to Moderator

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LLoyd

Let us know how it turns out - if it's Hunter-liscious, I'll definitely be making it!!!

YouDa1, thanks for posting this great sounding recipe - can't wait to give it a whirl!!!

Andy  


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Chloe
Friday, March 19, 2010, 9:08pm Report to Moderator Report to Moderator

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Quoted from Lloyd
Just tried a variation using black beans, carob, chocolate, butter, ginger and cinnamon. Waiting for it to set but taster test was  


The problem with adding beans in a recipe like fudge is that you need to kill the taste of the beans and push forward the carob or the cocoa flavors..  The 5-7 cups of confectioner's sugar is what enables the bean flavor to be silenced because the sweetness is exaggerated. This is why YouDa1's recipe works..... (epigenics of fudge making )  There doesn't seem to be enough sweetness in your recipe, Lloyd, to silence those beans. (not genes, this time)

Probably easier to add some ground beef, cumin, and tomato sauce and call it chili. (and leave out the cinnamon)  Chocolate chili?  That might be mole I'm thinking about..

I do know we're trying to make  fudge.   





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jayneeo
Friday, March 19, 2010, 9:22pm Report to Moderator Report to Moderator

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cinnamon's good in chili too!
but I think there may b hope for Lloyd's fudge....remember the chinese sweet dumpling filled with bean paste? yum!!!!! (adzuki)
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Chloe
Friday, March 19, 2010, 9:24pm Report to Moderator Report to Moderator

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Quoted from jayneeo
cinnamon's good in chili too!
but I think there may b hope for Lloyd's fudge....remember the chinese sweet dumpling filled with bean paste? yum!!!!! (adzuki)



But what is the sweetener is Lloyd's fudge?  Only what's in the chocolate?  That can't be enough
sweetness to silence the bean flavor.






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Lloyd
Friday, March 19, 2010, 11:47pm Report to Moderator Report to Moderator

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Quoted from Munchkin76
LLoyd

Let us know how it turns out - if it's Hunter-liscious, I'll definitely be making it!!!

YouDa1, thanks for posting this great sounding recipe - can't wait to give it a whirl!!!

Andy  


It came out okay, nothing 'special'. Great northerns might have done better.

It was very rich, to say the least.

For the nay-sayers, I might comment that the chocolate had sugar in it and I forgot to mention the molasses. In any case it was much less sweetener than the original recipe. I have also found that carob requires less sweetener than chocolate from prior experience. Nothing but a sea of doubters!  

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Lloyd
Friday, March 19, 2010, 11:53pm Report to Moderator Report to Moderator

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On another subject, tahini and carob don't need much sweetener to make a nice icing.

Always looking to use less sweetener.  
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Chloe
Saturday, March 20, 2010, 12:19am Report to Moderator Report to Moderator

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Quoted from Lloyd
On another subject, tahini and carob don't need much sweetener to make a nice icing.

Always looking to use less sweetener.  


Me too...I use very little sweeteners.  Carob is naturally on the sweet side, I think.

So, now that we know there is molasses in this recipe, that changes everything....I couldn't
imagine it without some type of sweetener.

What are the proportions you used?

I posted this question to another thread -- the cooking thread...and wanted to know if anyone
has used yacon syrup.  It's supposed to be really healthy...a pre-biotic and almost non glycemic.

http://www.youtube.com/watch?v=YtDSuP_Oktg



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4thRabbit
Saturday, March 20, 2010, 12:41am Report to Moderator Report to Moderator

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I'm going to try Adzuki beans, dates, 100% ground chocolate and maybe some cinnamon????
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Lloyd
Saturday, March 20, 2010, 1:48am Report to Moderator Report to Moderator

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Quoted from Chloe


What are the proportions you used?



      

I'm afraid I cook by feel most of the time (unless I'm making bread or something and even then a little).

To one can beans I added about a cup of carob powder, one stick of butter, and a couple moderate handfuls Ghiradelli semi-sweet chips (high cacao). The rest (molasses, ginger, cinamon) was to taste. Maybe 3 Tbl molasses? More? The ginger works well with the molasses flavor. It's easy enough to add sweetener to taste once the butter, carob, choc, and beans are mixed. Spices to taste after it's at least semi-sweet and adjust. Obviously some people will need more or less of some things.

I strongly suspect great northern beans would work better.
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ABJoe
Saturday, March 20, 2010, 4:17am Report to Moderator Report to Moderator

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Quoted from YouDa1
Well I posted it again under "PINTO BEAN FUDGE" but if you can't wait, heres the recipe.
...
5- 7 1/2 cups of Powdered Sugar.


Where do you find powdered sugar that doesn't contain corn starch?  Do you powder your own or is it a specific brand?


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YouDa1
Sunday, March 21, 2010, 4:46pm Report to Moderator Report to Moderator

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You can make your own powdered sugar using your own sugar. Put 2 cups of sugar in a blender and whip until powdered. Can only do 2 cups at a time though.
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Chloe
Sunday, March 21, 2010, 5:11pm Report to Moderator Report to Moderator

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"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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