There's a challenge afoot, readers of The Flying Chef Journal. How many recipes can yours truly come up with involving canned ingredients from the pantry? Mission accepted, especially when the results are broadcast on KFQD radio in Anchorage. The full episode will air tomorrow morning (Tuesday), but in the meantime, here's the first of four 'can-do' recipes (see what I did there).
Getting creative is one of the hallmarks of this COVID-19 craziness, and the first recipe out of the gate sure did deliver. Canned black beans and brownie mix. What could go wrong?
Turns out, nothing! The beans provided an earthy, nutty flavor and density that made these brownies something to be proud of. So give it a try and let me know what you think.
1 box brownie mix (I used Betty Crocker brand)
1 can low-sodium black beans
Water - according to package directions
Egg - according to package directions
Oil - according to package directions
Preheat oven to 350 degrees (or as recommended on box for your pan type).
Follow package directions for mixing brownies.
Open can of beans, and rinse thoroughly in a strainer.
Place brownie mix and beans in a blender or food processor.
Blend together until no chunks of beans remain.
Pour into greased baking pan and bake for 30 minutes or until a toothpick poked into the center comes out clean.
Cool, cut, and serve.
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