Dylan Hollis - Pinto Bean Cake

Ingredients

• 2 cans (27 oz each) Pinto Beans (drained and rinsed)
• 1.5 cups Peanuts (raw, ground to a fine powder in a food processor or grinder)
• 0.75 cup Honey (liquid honey)
• 0.5 cup Unsalted Butter (melted)
• 2 teaspoons All-Purpose Flour (sifted)

Instructions

1. Drain the beans

   Open two 27‑oz cans of pinto beans, pour them into a colander, and rinse under cold water. Let drain completely.

   Time: PT5M

2. Grind the peanuts

   Place 1½ cups of raw peanuts into the food processor or grinder. Pulse until they become a fine powder, stopping to scrape down the sides as needed.

   Time: PT5M

3. Blend beans and peanuts

   Add the drained beans to the ground peanuts in the processor. Blend on high until the mixture is completely smooth.

   Time: PT5M

4. Incorporate honey, butter, and flour

   With the processor running, drizzle in ¾ cup honey, ½ cup melted butter, and sprinkle 2 teaspoons sifted flour. Blend just until everything is incorporated.

   Time: PT2M

5. Preheat the oven

   While the batter is mixing, set the oven to 375°F and allow it to preheat fully.

   Time: PT10M

   Temperature: 375°F

6. Prepare the pan

   Grease the baking pan with a thin layer of butter or line it with parchment paper. Pour the batter into the pan and smooth the top with a spatula.

   Time: PT5M

7. Bake the cake

   Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 375°F

8. Cool and serve

   Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

430

Protein

7.5 g

Carbohydrates

38 g

Fat

27 g

Fiber

4 g