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Sweet Bean Pudding

1 (15-ounce) can Navy or Pinto beans or 1 1/2 cups cooked dry-packaged Navy or Pinto beans, rinsed, drained
1 cup mashed cooked or canned sweet potatoes
1/2 cup plus 3 tablespoons packed light brown sugar - divided use
2 large eggs
2 tablespoons butter or margarine, melted
1/2 cup fat-free milk
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
Grated rind of 1/2 orange
2 to 4 tablespoons chopped pecans

1. Process beans, sweet potatoes, 1/2 cup brown sugar, and eggs in food processor or blender until smooth; add remaining ingredients, except 3 tablespoons brown sugar and pecans, and process until well blended.
2. Spoon mixture into lightly greased 1-quart casserole; sprinkle with remaining 3 tablespoons brown sugar and pecans.
3. Bake, uncovered, at 350°F until browned and puffed, about 1 hour.

Makes 8 side dish servings (about 1/2 cup each).

Nutrient Information Per serving: Per serving: Calories 237; Fat 6g; % Calories from Fat 21; Calcium 112mg; Carbohydrate 41g; Folate 45mcg; Sodium 334mg; Protein 7g; Dietary Fiber 4g; Cholesterol 53mg

Recipe and photograph provided courtesy of The Bean Education & Awareness Network.

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