"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for morning tea and whilst I did get some funny looks regarding the main ingredient most seemed eager to try even if they were biting their lip in anticipation of their first bite. By the end of the day there wasn't any left so it can't have been to bad and could quite easily be regarded as deceptively delicious.
Canned beans can be used if you have them on hand or are pressed for time but if you do have some extra time spare then soak and prepare dried beans if you can. * I have given instructions on cooking the beans below and also some meal suggestions in the event you have some leftovers beans to use up.
Makes 24 Brownies
100gms dark chocolate, melted
2 cups black beans, pre cooked
1 cup fresh dates, seeds removed
½ tspn sea salt
½ tspn baking soda
2 eggs, lightly beaten
1 heaped tablespoon raw honey
½ cup pecan meal
1 tsp vanilla extract
½ cup pecans, roughly chopped
Cocoa Powder for Dusting
Preheat oven to 185 degress ceclius
Line a 20 x 30 cm slice tray with baking paper and lightly spray with oil
Melt the chocolate by placing it in a bowl over a pot of boiling water
Place the black beans, dates and avocado in a food processor and whiz until smooth and combined
Spoon the mixture into a separate bowl and add melted chocolate, sea salt and baking soda
Fold in the eggs, honey, vanilla, pecan meal and 1/2 cup of pecans
Mix thoroughly to combine
Spoon or pour the batter into the prepared tin
Place in oven and bake for 25 – 30 mins
Remove from oven and cool before dusting with cocoa powder
Black beans are available from most supermarkets and health food stores in the form of canned or dried. If you choose to buy the canned version you will need to rinse them well before serving althernatively if you plan to use dried beans then follow the instructions below:
They do require a minimum soaking time of four hours prior to cooking. Place the black beans in a bowl and fill with water to about 2 cm above the black beans. When soaking time has elapsed rinse the beans well by placing them in a strainer and running water from the tap over them. Bring a pot of water to the boil. Add the beans and allow to simmer away for approximately 1 hour or until the beans are soft. Cool then use.
Other Ways With Beans:
1. Green Wraps - Spoon some beans, avocado and whatever other veges you have into lettuce leaves, add some relish or pesto and wrap for a quick bite that is healthy and quick. Easy for lunch and a great way to use up leftovers.
2. Black Bean Burritos - I have also made something similar to these for the kids before using mountain bread wraps instead or regular tortillas. I also topped them with tomato sauce and a sprinkle of ricotta instead of the cheese. They proved popular and were great for lunch the next day and this quick salad is a winning way to use up leftover beans as well.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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