Great ideas from the Winnebago County Health Department AHEC CHIP intern Sarah Heidorf:
So there’s one food that always seems to get a bad rap, but is chocked full of nutrients. The bean. I’m not talking the string bean variety, I am speaking of the legume bean. Black beans, great white northern beans, kidney beans, you pick ‘em. I guarantee we don’t eat enough of them. It may have something to do with their rumored physiological side effects; however I am totally going to let them redeem themselves with this almost too-good-to-be-true recipe. So have an open mind and give it a try. My 11-year old can’t tell the difference.
The only two ingredients needed are a dry brownie mix for a 9x13 pan and a 15-ounce can of unseasoned black beans. Rinse the beans well in a colander and then place in blender. Add one-half a can of water, then puree until there are no whole beans visible.
Open the brownie mix, and place in a medium bowl. Disregard any instruction to add oil, egg, or water. These are NOT needed! Add the bean puree to the dry brownie mix. Grease a 9x13 pan and pour brownie batter into pan. Bake per brownie box instructions. If you wish to add a handful of chocolate chips and a dash of vanilla or cinnamon, feel free!
The brownies are thick, moist, and chocolatey! Full of protein and fiber and low on cholesterol and fat!
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