Raisin Bean Muffins

High fiber, low cholesterol bean muffins are moist, flavorful and packed with extra protein and flavor.


  • 1 cup cooked Idaho Pinto beans
  • 3/4 cup milk
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 1/2 cup brown sugar, packed
  • 1-1/2 cups all-purpose flour (or 3/4 cup each whole wheat flour and all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup raisins

Preparation: Puree beans with milk in blender or food processor until smooth; transfer to bowl. Beat in egg whites, oil, and brown sugar. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and raisins. Fold into bean mixture, mixing just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups. Bake in preheated 400 degree F. oven for 15 to 18 minutes or until golden brown.

Polka Dot Bean Brownies


  • 3/4 cups cocoa
  • 1/2 teaspoon salt
  • 2/3 cup melted butter
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 cup pinto beans, cooked and mashed
  • 1 cup flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • Chocolate Frosting

Preparation: Preheat oven to 350 degrees.
Combine cocoa and soda; blend in 1/3 cup melted margarine. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs, and remaining 1/2 cup butter.
Add beans, flour, vanilla and salt; stir until smooth. Add chips.
Turn mixture into a greased 9 x 13-inch pan. Bake 35 to 40 minutes or until sides pull away from pan.
Cool completely and frost with favorite chocolate frosting.

Oatmeal Chocolate Chip Cookies

Makes 4 dozen cookies.


  • 1/2 cup butter
  • 1 can (15-ounce) Great Northern beans, drained and rinsed
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 2 cups quick-cooking oatmeal
  • 6 ounces chocolate chips
  • 1 teaspoon cinnamon
  • 1 cup chopped nuts (optional)

Preparation: Preheat oven to 375 F. Puree beans in food processor or mixer with 1/4 cup water until smooth.
Cream beans, butter and sugars in mixer. Add eggs, baking powder, baking soda, vanilla, salt, flour, cinnamon, and oatmeal; mix thoroughly.
Mix in chocolate chips and nuts. Drop dough by rounded teaspoon onto a greased cookie sheet. Bake for 9 to 10 minutes or until golden. Cool on cookie sheet for one minute.


Amount Per Serving

Cals: 147.3 From Fat: 32.5

Total Fat: 5.4g

Cholesterol: 12mg

Sodium: 48mg

Total Carb: 23.2

Dietary Fiber: 1.7g

Sugars: na

Protein: 2,1g

Idahos Spicy Bean Cake


  • 1/4 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 2 cups cooked, pureed pinto beans
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 cups diced apples
  • 1/2 cup nuts
  • 1 1/2 teaspoons vanilla
  • 3/4 cup raisins

Preparation: Cream butter or margarine and sugar. Add eggs, one at a time, beating well. Blend in pureed beans.
Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla. Pour into buttered 9×13-inch pan.
Bake in 375 degree F. oven, 45 to 50 minutes or until cake tests done. Frost cake with maple or cream cheese frosting, if desired.

Idahos Pinto Bean Pie

Serves 8


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 heaping cup of mashed Pinto Beans*
  • 1 3/4 cups whole pecans 9 inch, unbaked pie shell

Preparation: Beat butter until creamy; add sugar, brown sugar and beaten eggs, beating well after each addition.
Add pinto beans and blend well. Pour into 9 inch, unbaked pie shell. Decorate top with whole pecans.
Bake at 375 degrees F. for 20 minutes, then at 350 degrees F. for an additional 25 minutes or until a knife inserted into the center comes out clean.

Notes: *1 1/2 cup cooked beans equals about 1 cup of mashed beans.

Idaho Bean Fudge

Makes 28 two-inch squares


  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 cup cocoa powder
  • 2/3 cup butter, melted
  • 1 tablespoon vanilla
  • 4 cups powdered sugar
  • 1 cup chopped walnuts

Preparation: Puree beans in blender or food processor with butter until smooth; transfer to a bowl.
Add cocoa, powdered sugar and vanilla; beat 3 minutes until thoroughly mixed. Stir in nuts.
Spread mixture evenly in a 9 x 13-inch pan.


Amount Per Serving

Cals: 144.1 From Fat: 31.4

Total Fat: 5.1g

Cholesterol: 12mg

Sodium: 48mg

Total Carb: 23.1g

Dietary Fiber: 0


Protein: 19g

Beananza Bars

Preparation Time: 10 to 15 minutes,
Baking Time: 20 to 25 minutes

32 to 36 bars


  • 1/2 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2/3 cup quick-cooking oats
  • 1 cup natural wheat and barley cereal (Grape Nuts)
  • 1 can (15 ounces each) Pinto or Great Northern beans or 1 1/2 cups cooked dry-packaged Pinto or Great Northern beans, rinsed, well drained, coarsely chopped
  • 3/4 cup dark raisins
  • 3/4 cup chopped dates
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts or almonds
  • 7 tablespoons melted margarine
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Combine flour, brown sugar, oats, cereal, beans, raisins, dates, coconut, and walnuts in large bowl. Add remaining ingredients, mixing well. Press mixture evenly into greased 13×9-inch baking pan.

Bake at 350º F. until bars are browned and firm to touch in center, 20 to 25 minutes. Cool completely before cutting.

1 2/3 cups low-fat granola cereal can be substituted for oats and natural wheat and barley cereal. Use a pastry cutter to chop beans quickly and easily.


Amount Per Serving

Cals: 134 From Fat: 27

Total Fat: 4g

Cholesterol: 0mg

Sodium: 103mg

Total Carb: 23g

Dietary Fiber: 2g

Sugars: na

Protein: 2g

Black and Tan Brownies

Moist, chewy, creamy-textured, and gluten-free brownies


  • 4 squares unsweetened chocolate
  • 1/2 pound unsalted butter
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 4 eggs
  • 1 cup black bean puree
  • 2 tablespoons instant espresso coffee powder
  • 1 cup chopped walnuts

Preparation: Preheat oven to 350 degrees. Butter a 9 x 13-inch pan.
In a small saucepan over lowest heat possible melt the chocolate with the butter.
With an electric mixer beat the eggs, one at a time, into the sugar. Add the chocolate mixture, salt and vanilla and beat until well combined
Beat in the bean puree and the instant espresso powder.
With a spatula, fold in the walnuts. Pour and scrape the batter into the pan and bake for 45 minutes
Allow to cool completely in pan. Frost or sprinkle with icing sugar if desired before cutting into 1 ½-inch by 2-inch bars.

Notes: If you prefer a drier brownie, bake 10 to 15 minutes longer.