This sweet pudding has
a healthy nutritional secret in the mix! Beans and sweet potatoes!
Sweet
Bean Pudding
- 1 (15-ounce) can navy
or pinto beans or 1 1/2 cups cooked dry-packaged
navy or pinto beans, rinsed, drained
1 cup mashed cooked or canned sweet potatoes
1/2 cup plus 3 tablespoons packed light brown sugar -
divided use
2 large eggs
2 tablespoons butter or margarine, melted
1/2 cup fat-free milk
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
Grated rind of 1/2 orange
2 to 4 tablespoons chopped pecans
- Process beans, sweet potatoes,
1/2 cup brown sugar, and eggs in food processor or blender until
smooth; add remaining ingredients, except 3 tablespoons brown
sugar and pecans, and process until well blended.
- Spoon mixture into lightly
greased 1-quart casserole; sprinkle with remaining 3 tablespoons
brown sugar and pecans.
- Bake, uncovered, at 350°F
(175°C) until browned and puffed, about 1 hour.
Makes 8 side dish servings
(about 1/2 cup each).
Nutrient Information Per serving: Per serving:
Calories 237; Fat 6g; % Calories from Fat 21; Calcium 112mg;
Carbohydrate 41g; Folate 45mcg; Sodium 334mg; Protein 7g; Dietary
Fiber 4g; Cholesterol 53mg
Recipe and photograph provided
courtesy of The Bean Education & Awareness Network.
