Sweet Bean Pudding
Sweet Bean Pudding
Number: 357431
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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
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
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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