Sweet Bean Pudding
This sweet pudding has a healthy and nutritious secret in the mix—beans and sweet potatoes! Serve this versatile dish as a dessert or side dish.
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 in a preheated oven, uncovered, at 350°F (175°C) until browned and puffed, about 1 hour.
Makes 8 servings (about 1/2 cup each).
Nutritional Information Per Serving (1/8 of recipe): 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.