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Sweet Bean Pudding
Sweet Bean Pudding
Number: 357431
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Submitted by
American Dry Bean Board
The American Dry Bean Board (ADBB) is made up of leaders in the bean industry with the common goal of edu... More
Ingredients
Makes side-d
  • 15 oz Navy or Pinto beans OR
  • 1.5 cup cooked dry-packaged Navy or Pinto beans, rinsed, drained
  • 1 cup mashed cooked or canned sweet potatoes
  • 8 tbsp plus 3 tablespoons packed light brown sugar, divided
  • 2 -- Egg, whole
  • 2 tbsp Butter or margarine, melted
  • 8 tbsp fat-free milk
  • 1 tsp Baking Powder
  • 1.5 tsp pumpkin pie spice
  • 0.13 tsp Salt
  • Grated rind of ½ orange
  • 4 tbsp chopped pecans
Preparation
Process beans, sweet potatoes, ½ 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. until browned and puffed, about 1 hour.
Preparation time: 10 to 15 minutes
Baking time: 1 hour
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Nutrient Information Per Serving:
Calories 237, Carbohydrate 41 g, Protein 7 g, Fat 6 g, Folate 45 mcg, Dietary Fiber, 4 g, % Calories from Fat 21, Sodium 334 mg, Cholesterol 53 mg, Calcium 112 mg


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