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.