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Pinto Bean Fudge


1 c. cooked pinto beans, drained and mashed into a thick paste.
1/4 c. evaporated milk
1 Tbsp. vanilla
6 oz. unsweetened chocolate
6 Tbsp. butter or margarine
2 lbs. powdered sugar
pecans or walnuts (optional)


In large bowl, stir beans and milk together, adding milk until the mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch rolls. Chill 1-2 hours before serving.

(Recipes from Godfrey, Crystal. I Can't Believe It's Food Storage)

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