Bean Sludge – just believe.
Bean sludge. Looks gross, sounds gross, but when incorporated with the right ingredients turns into a super ridiculously thick mousse/pudding. I came across the concept when I made this mousse as a filling for some crazy cupcakes. I’m not sure why (some fancy scientific sounding explanation for the break down of protein during the cooking process?) but if you cook dry beans to death, they take on a new lease of life. (That doesn’t really make sense, but anyway). Once blended and cooled, they sort of set; maybe I’m just strange, but I like to play around with creating new/exciting textures with food.
I thought I would run you through the process, as I eat this stuff pretty much every day. For some strange reason (maybe because he’s my son?) Misty really digs this pudding/mousse stuff too…. he likes little bites from a tea cup with a tiny spoon. It’s particularly good with fresh fruit slices.
I’ve heard many a horror story from people having a disaster-of-a-time trying to cook beans from dry. ’It just turns to mush!’ seems to be the catastrophe of the process. Ah ha, then this recipe is for YOU, as the whole point of this is to create a big beanie, mushy mess…. or as I have coined the term: Bean Sludge.
If you would like to partake and create some Bean Sludge, then all you need to do if choose your beans. I have played around with a few varieties, and black beans, pinto and aduki beans all seem to work well for sludge-making, with only slight differences in the end result. I would not recommend chickpeas here. Live a little, branch out and try a new bean.
To make enough sludge for the following recipe, soak a heaping cup of dry beans overnight. Add a pinch of bi carb soda to the soaking water. In the morning, drain your beans, place them in a small saucepan with 4c freah water and another pinch of bi carb. Bring the whole lot to the boil and reduce to a simmer. Now this next step takes some patience…. simmer until most of the water has gone – this can take up to an hour, or even longer. The finished product looks like this: (ew)
Basic Bean Mousse (Dip/Super Thick Pudding) :
(Vegan, gluten/wheat/soy/corn/nut/refined sugar/grain free)
- 2C cooked Bean Sludge (I used aduki beans here, but black turtle or pinto are great options)
- 1/2t sea salt
- 1 small banana
- 2T cacao/cocoa powder
- 1/3C coconut butter*
- 1/4C milk (whatever you prefer…. if you want a less dense finished product you can increase this – see note below)
- 1/2t vanilla extract (optional)
- 30 drops of liquid stevia (OR 1/4C coconut sugar/rapadura/raw sugar/xylitol) – adjust to suit your own sweet preferences.
- Blend all ingredients together until super smooth.
- Chill in the fridge to “set.”
*If you don’t like/have coconut butter you can sub in any nut butter, but you won’t get quite the same “set” consistency (coconut butter goes solid at room temperature) Otherwise omit nut butter and cocoa powder altogether and add 100g of melted chocolate for a super chocolate hit.
*If you are after a less-dense pudding, then by all means increase the milk amount in the recipe. Increase in 1/4C increments until you get a nice consistency – be aware that the mix will “set” firmer than what it seems straight after blending (see photos)
* Melted cacao butter in place of the coconut butter would be amazing. Again, this will set firm like the coconut butter.
Yes, the spoon stands up by itself in this pudding. You can carve the stuff if you like.
It’s solid to say the least.
Use as a “filling” for cakes/cupcakes…. it’s almost like a protein packed, healthy ganache substitute. Ha. It’s no way ganache, but you know what I mean.
If you are still not convinced on the merits of Bean Sludge, then at the very least, you can blend up a few scoops with milk, and enjoy a lovely creamy healthy smoothie. Misty digs it.
22 Responses to “Bean Sludge – just believe.”
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Vegan. Stay at home Mum of Misty. Yoga teacher in training. Passionate about REAL food - creating it, eating it, sharing it. I can never stick to a recipe.
I would totally make this! It reminds me of the cookie dough dips around the blogs that use chickpeas. I made one for xmas last year and no one could tell
If I had a million dollars I would buy you a pressure cooker. We were given one for our wedding present and it has made cooking beans, lentils and grains so much quicker and easier- I think you would use it well too. Anyway my point was I’m totally giving this a go using the pressure cooker and some white beans. Thanks for sharing! xxx
Yeah, it is really similar to those “cookie dough” dips or sweet hummus – bit seriously I SO prefer using other beans rather than chickpeas…. you get such a superior texture I reckon.
Crack out that pressure cooker of yours and give it a go! Let me know if you try with white beans…. haven’t experimented with that variety yet – always something new to try, huh?
It’s just kind of like chocolate anko, right? And man, I loved all things anko in Japan. I’m in.
YES! It is… I hadn’t thought of that, LOVE anko…. brings back so many memories, ah sweet Japan
i bet it’d be great with adzuki beans or white beans with vanilla and cinnamon for a sugar cookie – esque dip! looks great!
Yeah I used aduki for this post – so yummy! It really makes a huge difference to OVER cook those beans…. the texture goes so smooth and creamy
So that explains it! First time I made a version of this (using peanut butter) I accidentally over cooked my beans and made sludge and the dip was amazing. Next time I cooked the beans “proper” and the dip was pretty gross.
Also slathered on bananas and apple slices.
Good to know I can make it again with success. Does that ever happen to anyone else? The first time you make something it’s great and ever after it’s not quite as good?
My son loves this on a tiny spoon too
Hi Emma! Yip, the trick is to absolutely cook those beans to DEATH…. it kind of breaks them down more so they become so smooth and creamy once blended. I know there are a lot of chickpea-based dip recipes like this out there, but the texture from chickpeas (all the skins!) is just not as good in my opinion (and who can be bothered peeling chickpeas!?!)
mmmmm this is my favourite on apple slices – your little one has great taste (I’m partial to a tiny spoon too!)
I totally dig this recipe! I am trying to find ways to incorporate more legumes into my life- I have a hard time eating them unless they are really well cooked and soft- well this looks perfect!!
Thanks so much for the fantastic recipe Lou
Ha, I’m so glad you are enthusiastic about this recipe Gabby – most people think I’m crazy
This is one instance where cooking-something-to-death is a GOOD thing…. it creates such an awesome texture for a sweet, rich dip. I think black beans and aduki are my favourites to use (at the moment!)
This makes me think of pinto bean pie which I truly love !! Thank you for sharing. I too will try this!!
Pinto bean pie?! This sounds amazing…. never heard of it
Thanks for reading, Margo!
This is my sort of dish – and mousse, which I adore! I love the ingredient list Lou, and the look of the final product.
Thanks, Kari! I am slightly obsessed with all things beans…. the amount I go through in a week is kind of ridiculous (but GOOD ridiculous!) Using beans in sweet dishes has just opened up a whole new world for me
I’ve played with beans before thanks to chocolate covered katie’s dips/cookie pies. White beans are great, btw, they seem to have less texture and natural taste than garbanzos so I tend to use them the most. I’m am now going to add bean sludge to my arsenal. I will link to your bean sludge page when I start posting my recipes. Thanks for adding that piece of the puzzle.
I agree, Kelly – chickpeas seem really popular in sweet beans recipes, but in my opinion they can create a really chunky texture. I made a white bean dip the other day, and it was amazingly smooth! I think pinto and black beans are my favourite to use for chocolate-based bean dishes – they just seem to really work well flavour/texture wise. Welcome, Kelly – thanks for reading