How to turn excess cooked beans into blondies – recipe
Since joining Beans is How, an ambitious campaign to double global bean consumption by 2028, I’m pretty sure I’ve tripled my own consumption of the things. I’ve long been a bean enthusiast, but after learning more about how good they are for the planet, even when grown within the conventional, non-organic farming system, I’ve been using them much more both in my recipes and in my home cooking. I now add beans in some shape or form to most meals, from spaghetti bolognese (by replacing 50% of the pasta with beans) to a rich, meaty stew (by reducing the amount of meat). Even so, by the end of most weeks, we usually still have some beans left over, which is when I get really inventive. These blondies, for example, are extra-nutritious, super-fudgy and very simple to make.
Beany blondies
There’s something magical about the combination of peanut butter and maple syrup; they complement each other beautifully, creating a sweet harmony of highly craveable flavours. These are the dominant flavours in these brownies, and they subdue the taste of the pulses just enough to make the blondies not taste weird. Other sweeteners work, too, so use what you have, but do make sure you use vanilla extract, too.
We soak and batch-cook pulses every week, and keep them in the fridge, ready to be turned into lunch or dinner throughout the week. Having them to hand is a great way to boost a meal nutritionally and reduce your intake of more starchy carbs such as rice and wheat. The creamy, fudgy quality of beans means they work really well in desserts, too, and enhance their texture no end.
Makes 12 blondie bites
Olive oil, for greasing
240g white beans or peas – I used Hodmedod’s flamingo peas
3 tbsp aquafaba (or water)
120g peanut butter
70g sweetener (eg, maple syrup, agave or sugar)
2 tsp baking powder
2 tsp vanilla extract
50g chocolate (I used dark chocolate), cut into small pieces
Flaky sea salt, to taste (optional)
Heat the oven to 200C (180C fan)/390F/gas 6, and grease a small, roughly 15cm-long x 10cm-wide ovenproof dish or tray with a little olive oil; if you like, line it with greaseproof paper, too.
In a food processor, blitz the beans or peas, aquafaba (or water), peanut butter, sweetener, baking powder and vanilla extract. Once evenly blended, stir in 35g of the chopped chocolate, then transfer the mixture to the greased dish and spread out evenly. Sprinkle over the rest of the chopped chocolate, then bake for 25 minutes.
Remove, sprinkle with flaky sea salt to taste, if using, then leave to cool. Cut into 12 small squares and enjoy. The blondies will now keep in an airtight container in the fridge for about five days.
