1/2cup(125 mL) fruit jam(raspberry, strawberry, apricot, peach)
1can(14 oz/398 mL) black beansdrained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
1cup(250 mL) whipping cream
1Tbsp(15 mL) sugar
fresh or frozen fruit,to garnish, if desired
Directions
In a small saucepan over medium heat, combine cocoa and fruit jam and simmer for 1-2 minutes to cook the cocoa. Watch carefully, and reduce heat if necessary as mixture will burn quickly.
Place beans and cocoa mixture in a food processor or use an immersion hand blender and purée until very smooth.
In a medium bowl, whip cream with sugar until stiff peaks form. Reserve about 1/2 cup (125 mL) for topping dessert if desired.
Fold bean mixture into remaining whipped cream just until blended.
Fill individual serving dishes or layer with fresh fruit in a larger bowl. Chill before serving. Serve with additional whipped cream and fruit, if desired.
Notes
If you are cooking black beans from dry, cook them until they are very soft so the skins will break up and blend in smoothly for the pudding.
1/2cup(125 mL) fruit jam ((raspberry, strawberry, apricot, peach))
1can(14 oz/398 mL) black beans (drained & rinsed (yields 1 1/4 cups/300 mL cooked beans))
1cup(250 mL) whipping cream
1Tbsp(15 mL) sugar
fresh or frozen fruit, (to garnish, if desired)
1
In a small saucepan over medium heat, combine cocoa and fruit jam and simmer for 1-2 minutes to cook the cocoa. Watch carefully, and reduce heat if necessary as mixture will burn quickly.
2
Place beans and cocoa mixture in a food processor or use an immersion hand blender and purée until very smooth.
3
In a medium bowl, whip cream with sugar until stiff peaks form. Reserve about 1/2 cup (125 mL) for topping dessert if desired.
4
Fold bean mixture into remaining whipped cream just until blended.
5
Fill individual serving dishes or layer with fresh fruit in a larger bowl. Chill before serving. Serve with additional whipped cream and fruit, if desired.
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