Pinto Bean Bread Recipes

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PINTO BEAN CAKE



Pinto Bean Cake image

Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.

Provided by Suzanne Stull

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 14

Number Of Ingredients 14

1 cup white sugar
¼ cup butter
1 egg
2 cups cooked pinto beans, mashed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 cup golden raisins
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground allspice
½ cup chopped pecans
2 cups diced apple without peel

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
  • Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
  • Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

Nutrition Facts : Calories 226 calories, Carbohydrate 39 g, Cholesterol 22 mg, Fat 6.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 203.3 mg, Sugar 22.6 g

PINTO BEAN BREAD



Pinto Bean Bread image

Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.

Provided by wildheart

Categories     Yeast Breads

Time 3h15m

Yield 32 slices

Number Of Ingredients 7

2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5 -6 cups flour

Steps:

  • Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
  • Stir in the yeast and wait for it to bubble.
  • If it has not bubbled in 5 minutes, get new yeast.
  • Stir in 5-6 cups flour, to make a kneadable dough.
  • Knead 5-10 minutes, until satiny.
  • Place in a greased bowl, turning to grease dough.
  • Cover loosely with a clean damp cloth and let rise till double.
  • Punch down; let rise again.
  • Punch down; shape into 2 loaves.
  • Place in greased loaf pans.
  • Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

MEXICAN CORNBREAD AND PINTO BEAN DIP



Mexican Cornbread and Pinto Bean Dip image

Make and share this Mexican Cornbread and Pinto Bean Dip recipe from Food.com.

Provided by Donna Luckadoo

Categories     Lunch/Snacks

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

baked cornbread (9x13)
1 quart cooked pinto beans (Luck's in a can is okay)
4 cups chunky salsa, med to hot
3 cups shredded monterey jack pepper cheese (1 for garnish)
2 pints sour cream, mixed with
1/3 cup taco sauce, med to hot
1 cup sliced and drained black olives
1 cup of sliced and drained jalapeno (optional)
1 cup of sliced and drained banana pepper

Steps:

  • Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
  • When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
  • This dip can be served hot by heating individual servings in a microwave until the cheese melts.
  • This dish is great over the top of Frito's or Tostado's.

Nutrition Facts : Calories 243.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 35.3, Sodium 513.8, Carbohydrate 16.9, Fiber 4.9, Sugar 2.3, Protein 10.2

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