Black beans in WHAT?

How interesting that the one post I managed to put up during Passover dealt with a grain that’s biblically forbidden during the eight-day holiday. I thought I’d continue (or create?) a trend of banned substances with a bean dish. This is not just any bean dish. In yet another radical move, I’ve made this a bean dessert. And it has cornstarch!

Really, though, this is a fun dish that sneaks in extra protein and fiber a la Jessica Seinfeld, everyone’s favorite (or suspect) sneaky Jewish mom. The idea came to me after a friend offered me delicious, fudgy brownies made with (you guessed it) black beans. The flavor and texture of the beans completely disappeared  in that recipe, but in this one,  you can still sense the pasty beaniness. It’s the same sensation you get from red bean ice cream. So if you like that, you’ll probably be quite pleased with this.

So hold onto your kippot as I give you…  Black Bean Chocolate Pudding (and hey – if you’re keeping Pesach, you can always bookmark this and come back to it Thursday night).

Black bean pudding

Black Bean Chocolate Pudding

Serves 2, or 1 if you really like things like red bean ice cream, which this strongly resembles

2 Tbs. cocoa powder
1-2 Tbs. sweetener like honey or agave nectar… if you want to use sugar, increase to 3-4 Tbs.
¼ c. water
½ tsp. ground coffee
½ cup black beans, cooked
1cup milk or half & half
2 tsp. corn starch mixed with a little water, or as needed
Fresh ginger, grated, for garnish (optional)

In a medium saucepan, whisk together the cocoa powder, sweetener, water, and coffee. Heat to a boil, and simmer until the sweetener is dissolved and all the ingredients are combined well. In a blender, Magic Bullet, or food processor, puree the cocoa mixture with the beans. Be sure to pulverize it well!

Return the cocoa-bean mixture to the saucepan, whisk in the milk or half & half, and bring to a simmer again. While it’s simmering, mix up your cornstarch-water combo and whisk that in, too. Continue to whisk or stir as the pudding thickens. Simmer 1 minute, then check the consistency. If you want thicker pudding, add more cornstarch mixed with water (note: if you don’t mix it with water, the cornstarch will clump up on you, causing the pudding not only to be odd due to the addition of beans, but lumpy to boot!)

Serve in dessert glasses (or your favorite mug) topped with the grated ginger.


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