If you’re not sure how to use the dusty can of pinto beans sitting in your pantry, you’re in luck. Those beans are the perfect base for a sweet treat (yes, really!), letting you reap all the benefits in a much more exciting way.
Felicia, the Vancouver-based food blogger behind @feliciasfabfoodz, recently shared a recipe on Instagram that proves pinto beans and blondies are a match made in dessert heaven. While she’s the first to admit she prefers the real deal over typical bean desserts (like black bean brownies and chickpea cookies), this option satisfies every craving.
“I had a can of pinto beans that needed to go, and these turned out mind-blowingly good,” she says. “Sweet, but nutty, gooey fudgy, goodness with bursts of chocolate chips.”
Aside from beans, Felicia’s pinto bean blondies also include tahini—a creamy sesame seed paste that works great in both savory and sweet dishes. Rolled oats, maple syrup, and chocolate chips are on the ingredients list as well. After a little mixing and baking, you’ll have an allergy-free, gluten-free, and nut-free dessert anyone can enjoy.
Tahini and Pinto Bean Blondies
1 1/4 cup canned pinto beans (rinsed and drained)
1/2 cup rolled oats
1/3 cup maple syrup
1/4 cup tahini
1 tsp baking powder
1 tsp vanilla powder
1/4 cup dairy-free chocolate chips
Pinch of salt
1. Preheat the oven to 350ºF and line a baking tray with a silicone baking mat.
2. Rinse and drain your pinto beans.
3. Mix your wet ingredients first (maple syrup, tahini, and beans), then blend in the dry ingredients. Add the chocolate chips last. Be careful not to overmix, as that creates an overly-tough texture.
4. Transfer the mixture to the lined baking tray and bake for about 25 minutes. They might look too soft or underbaked, but pull them out anyway. They’ll continue to bake and harden after leaving the oven, creating the perfectly gooey, chewy texture once they cool.
5. Let cool, slice, and enjoy your pinto bean blondies.