Pinto Bean Fudge

Cooking Pinto Beans:

PLACE in crockpot:
2 cups pinto beans, rinsed and sorted
8 cups cold water

LET STAND overnight(or at least 6 hours)at room temperature.

In the morning, DRAIN and RINSE beans.

RETURN beans to crockpot.

COVER with water.

COOK on high for 8 hours.


STIR together:
1 cup cooked, soft Pinto Beans, drained and mashed (I used a blender to puree the beans)
1/4 cup milk
1 Tbsp Vanilla

MELT:
6 oz Semi-Sweet Chocolate Chips
6 Tbsp Butter

ADD chocolate and butter mixture to beans.

MIX well.

STIR in gradually:
2 lbs Powdered Sugar

SPREAD into lightly buttered 9 inch baking dish.

CHILL 1 to 2 hours.

CUT into pieces.

REFRIGERATE.