Fuuuuuuuuudge!

Here's a food storage recipe for fudge that I tried out last week. It turned out really well, despite the fact that the secret ingredient was----pinto beans! Yup, good old refried beans. No bean taste or weird texture at all-I swear. Next time, I think I'm going to add some other ingredients, maybe some peanut butter to the mix with some Reese's peanut butter cups sprinkled on top. Here's the recipe:

PINTO BEAN FUDGE

1 cup cooked, soft & mashed pinto beans (can also used canned or reconstituted)

¼ cup milk

1 tablespoon vanilla

2 lbs powdered sugar

6 oz unsweetened chocolate

6 tablespoons of butter or margarine

Stir beans and milk together, adding enough milk to resemble mashed potatoes in consistency: stir in vanilla. Melt chocolate and butter and stir into bean mixture. Add nuts. Gradually stir in powdered sugar to get it well blended. Spread onto lightly buttered baking dish or form into two 1 ½ inch rolls. Chill 1-2 hours. Cut into pieces and refrigerate.