Pinto Bean Cake
Transcript - “A pinto bean cake from ‘55. I don’t even know
what to say about this one. We start by draining TWO 27 once cans of pinto
beans. (Though I walk through the valley of the shadow of death…. Aagh). Now we
put 1 and a half cups of peanuts through a grindomat. Where did the peanuts
come from? What’s a grindomat? Are you alright? CHXXXXXZZZZZ. Put the beans in
the grindomat. This is not, how can I say it? Right? Agggghhhh. Ow no. Ai Senor.
?????? Three quarters of a cup of honey. To this babyfood looking refried
funeral? How did you come up with these ingredients? Did you just throw a grenadade
down aisle six? 5 eggs. Now the chickens are implicated. What is this? Make
sure to clean the grindomat. I’m not concerned about your precious grindomat. Lastly
we have half a cup of melted butter, and two teaspoons of floof powder. Good
luck with that. The only thing this is going to rise up from is the dead. ?????
. 45minutes at three seventy five. What? It’s a cake. How? You have no right.
Soft, dense, rich, (Nooo) this is phenomenal. “
Notes:
- Pinto beans are more usually available in 15oz cans, so 4 cans is a bit over 2x27ounces.
- “Floof powder” is baking powder – the video shows Clabber Girl.
- Peanut butter can probably be substituted for the peanuts, but I am not sure how much peanut butter 1.5 cups of peanuts yields.
Recipe. Preheat oven to 375 degrees F.
- 4 x 15oz. Cans Pinto beans.
- 1.5 cups peanuts
- ¾ cups honey
- 5 eggs
- 1/2 cup melted butter
- 2 teaspoons baking powder
Drain the pinto beans. Mix into a paste in a food processor (a substituted for a 'grind-o-mat') with the 1.5 cups of
peanuts. Perhaps grind the peanuts first, then add the pinot beans.
Transfer pinto-peanut paste to a larger mixing bowl and add honey, eggs, butter, and baking powder. Mix well.
Pour into a 9inch diameter, 4 inch tall spring pan.
Cook for 45 minutes at 375.
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