2cups(500 mL) well-cooked white beans or 1 can (19 oz/540 mL), drained & rinsed(see tips)
1/2cup(125 mL) water
1/2cup(125 mL) butter or margarine
1cup(250 mL) granulated sugar
1egglightly beaten
1tsp(5 mL) vanilla
1cup(250 mL) all-purpose flour
1tsp(5 mL) baking soda
1tsp(5 mL) cinnamon
1/2tsp(2 mL) ground allspice
1/2tsp(2 mL) salt
1/4tsp(1 mL) ground cloves
1cup(250 mL) golden raisins
1/2cup(125 mL) chopped pecans
2applespeeled & grated
Directions
Preheat oven to 375°F (190°C).
Grease a bundt pan or a 9 x 13-inch (3 L) baking pan.
Place beans and water in a blender or food processor. Blend until smooth and the consistency of canned pumpkin. If needed, add additional water 1 Tbsp (15 mL) at a time until desired consistency is reached. Set aside.
In a bowl, cream butter and sugar together; add egg and mix well. Stir in puréed beans and vanilla.
In a separate bowl, sift together flour, baking soda, cinnamon, allspice, salt and cloves. Add the raisins, pecans and apples; stir to coat.
Pour flour mixture into the creamed bean mixture and stir until just combined. Spoon into prepared baking dish. Bake for 45 minutes or until golden brown on top and toothpick inserted in centre comes out clean. Remove from the oven and if using bundt pan, let cool for 15 minutes, then turn out and allow to cool to room temperature. If using 9 x 13-inch (3 L) baking pan, allow to cool to room temperature on cooling rack.
Tips
White beans include Great Northern, navy, cannellini, white kidney or white pea beans.
2cups(500 mL) well-cooked white beans or 1 can (19 oz/540 mL), drained & rinsed ((see tips))
1/2cup(125 mL) water
1/2cup(125 mL) butter or margarine
1cup(250 mL) granulated sugar
1egg (lightly beaten)
1tsp(5 mL) vanilla
1cup(250 mL) all-purpose flour
1tsp(5 mL) baking soda
1tsp(5 mL) cinnamon
1/2tsp(2 mL) ground allspice
1/2tsp(2 mL) salt
1/4tsp(1 mL) ground cloves
1cup(250 mL) golden raisins
1/2cup(125 mL) chopped pecans
2apples (peeled & grated)
1
Preheat oven to 375°F (190°C).
2
Grease a bundt pan or a 9 x 13-inch (3 L) baking pan.
3
Place beans and water in a blender or food processor. Blend until smooth and the consistency of canned pumpkin. If needed, add additional water 1 Tbsp (15 mL) at a time until desired consistency is reached. Set aside.
4
In a bowl, cream butter and sugar together; add egg and mix well. Stir in puréed beans and vanilla.
5
In a separate bowl, sift together flour, baking soda, cinnamon, allspice, salt and cloves. Add the raisins, pecans and apples; stir to coat.
6
Pour flour mixture into the creamed bean mixture and stir until just combined. Spoon into prepared baking dish. Bake for 45 minutes or until golden brown on top and toothpick inserted in centre comes out clean. Remove from the oven and if using bundt pan, let cool for 15 minutes, then turn out and allow to cool to room temperature. If using 9 x 13-inch (3 L) baking pan, allow to cool to room temperature on cooling rack.
7
White beans include Great Northern, navy, cannellini, white kidney or white pea beans.
