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  1. The Black Bean Brownie

    January 3, 2012 by lmholland

    Black Bean Brownies

    I love this recipe!!! The idea of a yummy brownie made from black beans and agave nectar is so unique that I have sort of based my Sweet Pea’s Pantry concept on it. The recipe is adapted from Ania Catalano’s “Baking with Agave Nectar” cookbook. I don’t use canned beans I make them from dried beans in the crock pot, I use either Earth Balance or I Can’t Believe It’s Not Butter sticks. The only thing that I have changed up a bit is, I don’t put the whole ½ cup of egg and agave mixture on the top at the end. For some reason it seems like the mixture sinks to the bottom and sets up.
    I have made a few variations and came up with my own names for each. The original recipe (below) calls for walnuts. I call this one Butch Cassidy. Plain Jane = you guessed it plain no nuts, Joy to the World = almonds mixed with the beans then roughly chopped almonds and unsweetened coconut on top, Mint to be Chocolate = Butch Cassidy with a cocoa, agave, mint extract sauce on top. I want to try a ginger and lemon zest version…..stay tuned for that.

    Butch Cassidy Black Bean Brownies

    4 oz. unsweetened chocolate
    1 cup unsalted butter or nonhydrogenated butter substitute
    2 cup soft-cooked black beans, drained well
    1 cup chopped walnuts
    1 tbs vanilla extract
    ¼ cup natural coffee substitute (or instant coffee)
    ¼ tsp sea salt
    4 large eggs
    1 ½ cups light agave nectar

    Preheat the oven to 325. Line an 11×18 in baking pan with parchment paper and lightly oil with canola spray.
    Melt the chocolate and butter in a glass bowl in the microwave for 1 ½ – 2 minutes on high (I do this in 30 second increments because if you let it go too long it is ruined). Stir with a spoon to melt the chocolate completely. Place the beans, ½ cup of walnuts, vanilla and a couple of spoonfuls of the melted chocolate in to a food processor and blend for about 2 minutes, or until smooth (the batter will be thick and smooth).

    In a large bowl, mix together the remaining ½ cup of walnuts, remaining chocolate mixture, coffee substitute and salt, mix well and set aside.
    In a separate bowl, beat eggs until light and creamy, about a minute, add the agave and beat well (it is important to beat the eggs first then add the agave I learned the hard way by trying to combine this in to one step).

    Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about ½ cup. Mix well then pour batter into the prepared dish. Using an electric mixer beat the remaining egg mixture until light and fluffy. Drizzle over the brownie batter, use a toothpick or fork to pull the egg through the batter for a marbled effect.

    Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting (they will be soft until refrigerated).


  2. Good stuff is in the works!

    August 16, 2011 by admin

    Website:

    We are working hard to get this site setup in order to start delivering you guys some great info and recipes. Please excuse the mess a bit as we tweak the site. Feel free to leave comments and suggestions below.

    December Updates:

    A lot of good stuff has been happening this month.  Some of our first orders are being placed which is super exciting for us. We been baking cakes, black bean brownies and all sorts of healthy goodies for various holiday parties and events.

    Merry Christmas:

    Christmas is almost here. Happy Holidays & Merry Christmas to everyone. Make sure to enjoy all of those Holiday treats!

    The New Year:

    We can tell, this next year is going to be a good one for Sweet Pea’s Pantry. Stay tuned here for more updates.