I know you’ve missed me. And I’ve missed you too. I’ve been scrolling through the most recent posts and I’m wondering: where’s all the bread baking, the bean canning and the fudge making? Well, it’s right here baby. We’ll let Craig trek you through every dale and valley nature’s back roads have to offer–but when you take a break you’re gonna need some of my food storage pinto bean fudge and here’s where you get it. Well, the recipe anyway.
I hope during my weeks of absence you have been diligently storing, planning and prepping your home food storage. If you have, you’ve probably acquired a small truckload of dried beans. And sure they are good for soups and such, but what about those times when you are ready for something sweet? Don’t throw out that pan of brown goodness you have left from dinner. Make fudge!
Pinto Bean Fudge
2/3 cup canned milk (or 1/3 cup powdered milk reconstituted in 2/3 cup water)
1 2/3 cups sugar
1 1/2 cups diced marshmallows
1 1/2 cups chocolate chips
1/2 cup nuts (optional)
1 cup cooked, strained beans
1 teaspoon vanilla
Combine milk and sugar in a heavy pot. Boil 7 to 8 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows dissolve. Pour into a buttered pan, cool and cut into squares.
So when life gives you beans, make fudge. And feed it to your kids. They need the fiber anyway.You could use a variety of types of beans in this recipe with success–navy beans, pinto and even black beans would all work well. Feel free to add a dash of cinnamon or other ingredients you like and make them your own. With just a few ingredients and less than 15 minutes of prep time you’ll be in chocolate heaven in no time.
(recipe compliments of Ruth Roberts and Peggy Layton)