Kate's Peanut Butter White Bean Bars Sweetened With Honey

"Honey is the only sweetener used in these (high-protein, flour-free) white bean bars. This is a rich peanut buttery bar which does not taste at all like white beans. Great for peanut butter lovers."
 
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photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
Ready In:
35mins
Ingredients:
9
Yields:
8 bars
Serves:
8
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ingredients

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directions

  • Preheat oven to 350F degrees. Generously grease 7" by 7" baking pan.
  • In food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
  • Taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because both peanut butter and honey vary in sweetness. (I use only 2 tablespoons of honey because I prefer my bars to strongly taste of peanut butter.) Mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
  • Pour batter into deep bowl. Add eggs and combine with electric mixer. Add chocolate chips and combine with mixer.
  • Pour batter into greased baking pan. Evenly sprinkle kosher salt over top of batter. Bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
  • Allow to cool slightly and cut into 8 pieces. Eat while warm. Store in refrigerator or freeze. Peanut Butter Bars are still delicious when they are eaten slightly cold.

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Reviews

  1. The jury is still out on these with my kids, but I thought they were good and I love that my kids are eating them at all since they don't love beans on their own. I'll keep this recipe and make it again - thanks! Made for PAC Spring '12.
     
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RECIPE SUBMITTED BY

<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
 
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