This is my first attempt at gluten free brownies made with beans. I won’t lie, they tasted a bit healthy but with vanilla ice cream they are just perfect.

 

 

Start with 15 oz. of cooked black beans from a can or cooked yourself.

 

 

Drain and rinse them.

 

 

In a blender add beans,

 

 

eggs, coconut oil, vanilla, 

 

 

a handful of dates,

 

 

cocoa powder,

 

 

sugar,

 

 

millet flour, salt and baking powder. Blend until smooth. Add a little water if it get too thick to blend.

 

 

spoon into greased muffin tins and bake at 350 for 15-20 minutes.

 

 

Optional: top with chopped nuts.

 

 

serve warm or make ahead and serve with vanilla ice cream.

 

Gluten-Free two-bite Black Bean Brownies

ingredients

 

1 15oz. can black beans rinsed and drained

3 eggs

5 tablespoons coconut oil

2 tablespoons vanilla

1 cup sugar

1/4 cup dates

3/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup millet flour

1/4 cup water if necessary to blend beans

 

Toss everything in the blender except water and blend until smooth. Add a little water if it’s too think to blend.

Spoon into greased muffin pans and bake 15-20 minutes at 350. Serve warm or make ahead.

This is my second version of Lima bean dip. This time I added taco seasoned cooked ground beef in a layer on the bottom  to encourage  dipping all the way to the bottom.


I used one package of frozen baby lima beans cooked in a little water.


I let them cool a little.


Next I Blended beans with 2 cups of water, lemon juice and a pinch of salt.


Added more water so the blender would keep going. It was kind of bogging down with all those beans.


Then I got every thing out. Really more cheese is preferable. This is just all that there was in the fridge.


As planned I started with a layer of ground beef.


Then cheese. If you have enough cheese, don’t be cheap like I was.


Next layer on the lima bean puree, parsley,


Greek yogurt,


and tomatoes.


Top with more cheese and


a sprinkle more of parsley.


That’s all.
Serve immediately or make ahead.




Baby lima bean layer dip
makes two 7 or 8" dishes of layer dip

• 1 16oz package frozen baby lima beans
• 2 cups taco seasoned cooked ground beef
• 1-2 cups shredded cheese
• 1/2 cup chopped parsley
• 1-2 cups chopped tomatoes
• 1 cup diced tomatoes with chilies
• 1 cup Greek style plain whole milk yogurt

Cook lima beans according to directions on package. Let cool. Puree cooked lima beans in blender with 2-3 cups of water, lemon juice and salt to taste.
In two glass dishes layer beef, cheese, parsley, yogurt, tomatoes fresh and canned, and more cheese. Finish with a light sprinkle of parsley.
Serve immediately or make ahead.

Lima bean dip. Lima What?! Yeah I know, sounds crazy but I just ate it and it was pretty good.

 Cook Lima beans in 1/2 cup of water for 10 minutes. Cool then blend with enough water to not get stuck in the blender. If a few aren't totally blended no big deal. season with salt,  pepper, garlic powder, to taste.

  Drain can of diced tomatoes with green chilies.

 Spread a layer of Lima bean paste in a glass dish.

layer the yogurt,

   tomatoes,

  parsley,

   and cheese.

 Top with a little more parsley.

Time to see if it's ok.

It looks good,

Oh it looks real good, of course I like any excuse to eat corn chips.

Yeah I like it and I'll just have one more...

I have no idea how THAT happened! I ate a lot of the edge doesn't that count for something?

I might as well be hung for a sheep as a lamb. I'll have another.

Sharing the love one lima bean at a time,
Goodnight

Lima Bean dip
Ingredients

• 12 oz frozen baby lima beans
• 10 oz can diced tomatoes with green chiles
• 3/4 cup plain whole milk greek yogurt
• 1/4 cup chopped parsley
•   4 oz shredded cheese

Cook lima beans in 1/2 cup of water for 10 minutes. cool then blend with enough water to not get stuck in the blender. season with salt,  pepper, garlic powder, to taste.
Drain can of diced tomatoes with green chilies.
Spread a layer of lima bean paste in a glass dish.  layer the yogurt, tomatoes, parsley, and cheese. Then top with a little more parsley.
Serve with blue corn chips