As all of you know, who know me…..I love corn bread and beans.  I was raised on pinto beans and corn bread, and it is still one of my favorite meals.  In fact this last trip to Ohio, my grandma made me just that, my favorite meal.  Mom helped by making some fried pork chops and fried potatoes.  Maybe not your most nutritious meal, but you can’t beat it. 

I’ve even got a jar of pinto beans that my Mamaw Potter had grown in her own garden.  For some reason pinto beans are just a part of my life, like pasta sauces are part of most Italian families.  I honestly believe I could live on them and cornbread.

So when I found this recipe for Pinto Bean Fudge, I just had to try it.    I was there in the kitchen mashing up pinto beans.  I was thinking, what a waste.  These little jewels need to be put over some hot corn bread, not mashed up like this.  I actually ended up putting them into a food processor to make them nice an smooth.  I was still not convinced and actually thought this may be a cruel trick someone had done.  But after about 4 hours in the refrigerator, I took out my new concoction, and cut  a small piece.  OMG, it tastes so great.  My mom is never going to believe this.  I’m sure it will be the new holiday hit around her house as well as it will be at mine.

Ingredients

• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup baking cocoa
• 3/4 cup butter or stick margarine, melted
• 1 tablespoon vanilla extract
• 7 1/2 cups confectioners’ sugar
• 1 cup chopped walnuts

Directions

1. In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

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