Mexican Bean Cake
1/3 c Butter or margarine 3/4 c Sugar 1 Egg 2 c Unseasoned pinto bean puree* 2 ts Vanilla extract 1 c Flour 1 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground cloves
Ingredients
- 1/3c butter or margarine
- 3/4c sugar
- 1egg
- 2c unseasoned pinto bean puree*
- 2ts vanilla extract
- 1c flour
- 1ts baking soda
- 1/2ts salt
Directions
- 1
1/3 c Butter or margarine 3/4 c Sugar 1 Egg 2 c Unseasoned pinto bean puree* 2 ts Vanilla extract 1 c Flour 1 ts Baking soda 1/2 ts Salt 1 t
- 2
BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins
- 3
Extra bean puree may be frozen-it looks like mashed potato
- 4
Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil
- 5
Boil gently for 2 minutes
- 6
Remove from heat, cover and let stand for 1 hour
- 7
Drain off soaking water
- 8
Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender