Can it really be? Pinto beans??

image by Anonna

I have been buying my wheat, on occasion, from Grandpa’s Grains, a family farm up in Idaho.  A couple of days ago they shared these two recipes with me, and since they can both be made utilizing typical food storage ingredients, I had to share.  Start soaking those pinto beans now!

Mock Pumpkin Pie

2 c. pinto bean puree
3 eggs
1 can evaporated milk
1 c. sugar
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9-inch unbaked single piecrust
**I would also suggest red and yellow food coloring as well to make it look more like a pumpkin pie. It comes out a light brown color without any food coloring.**

Make your pinto bean puree by soaking the beans in 5 times more water than the amount of your beans. You may either soak them overnight or boil them for 2-3 minutes and let stand for 1 hour. Drain off the water, rinse (to drain off some of those bean sugars that cause gas) and cook by a low boil for about 40 minutes until the beans are tender but not falling apart. Allow to cool. Drain, rinse, and put in a blender adding just enough water to blend them into a smooth, thick paste with no chunks (about 1/4-1/2 cup). Scrape down the sides occasionally.

Add remaining ingredients (except piecrust) to blender in order given. mix well, then pour into piecrust. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degree and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.

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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