Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Pinto Beans, Canned, Rinsed 1 c Cocoa Powder
OR cooked cooled 2 lb Confectioner's Sugar
12 tb Butter, melted 2 c Pecans Or Walnuts, broken
1 tb Vanilla Extract

1. Use a food processor to mash the pinto beans to a paste. Scrape
down the bowl. With the motor running, pour in the butter. Scrape
down the bowl and pulse in the vanilla.

2. Add 1/3 of the sugar to the mixture, and process until
incorporated. Repeat with another 1/3; repeat with the final 1/3.

3. With a wooden spoon, stir in nuts. With the back of spoon, press
the fudge into a lightly greased 9 x 13 x 2-inch pan. Chill and cut
into squares.

NOTE Keep the fudge refrigerated; otherwise you will have a wonderful
frosting to use on a devil's food cake.

From Cindy Demoney for the TWIN FALLS COUNTY FAIR RODEO in Filer,
ID. Fair dates: 1st week in September, for 6 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-05-95 (159) Fido:
Cooking

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