I’ve officially been living life in a bubble, one that hasn’t included black beans. What on earth was I thinking? They rock! I’m actually a little ashamed that I’ve been avoiding them for so many years (read: my entire life), but also excited about the possibilities.
For starters, black beans are incredibly healthy (hello protein and fiber). They also taste delicious, are quick and easy to prepare, and can be used in everything from rice to soup to salads to even desserts!
Yes, you read that right. Black beans are great in sweet desserts.
I discovered beans on my recent trip to Costa Rica where I ate them everyday, usually with rice, a protein (chicken or fish, or eggs if breakfast), and a vegetable. And they were delicious, not to mention filling and nutritious.
Now that my eyes and stomach are open to black beans I’ve begun to notice them more in everyday life back at home. For example, the other day I heard someone talk about black bean brownies made from a brownie mix, simply substitute a can of black beans for the eggs and oil and bake according to package instructions.
This idea piqued my interest, but I wanted to take it a step further and make the brownies completely from scratch, no box mix needed. This recipe turns the idea around a bit, using the black beans in place of flour and liquids and pureeing them in a blender with eggs, flavorings and sugar.
These were decadent, relatively healthy and gluten and dairy-free, although I have to note that they’re not for everybody. The flavor is rich with a fudgy texture and you can’t taste the black beans at all, but your waistline will sure be able to tell the difference.
Here’s the recipe:
Black Bean Brownies (gluten-free, dairy-free)
1 15-ounce can unsalted black beans
2 large eggs
1/3 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 tablespoon vanilla extract
1/2 tablespoon instant coffee
Preheat the oven to 350°F and coat an 8×8-inch baking dish with non-stick cooking spray. Set aside.
Combine all ingredients in a blender and pulse until completely smooth. Pour the batter into the pan and bake until the top and sides of brownies are set, although the insides will still be a bit soft, about 40 to 45 minutes. Let cool then slice into 16 brownies. Refrigerate until ready to serve.