Beans not only boost the nutritional value of these simple sweet treats but also contribute a rich, fudgy texture.
In an interview, Tom Hunt, a devoted supporter of the “Beans is How” campaign—an initiative aimed at doubling global bean consumption by 2028—discusses how his own bean intake has surged since joining the cause. “I’ve always loved beans, but learning about their environmental benefits, even from conventional farming, has inspired me to include them even more in my cooking,” he explains. Hunt shares that beans now make an appearance in nearly every meal he prepares, from spaghetti bolognese—where he replaces half the pasta with beans—to hearty stews that feature more legumes and less meat. “By the end of the week, I often find leftover beans, which sparks my creativity in the kitchen. That’s how these beany blondies came to life.”
When describing the recipe, Hunt emphasizes the delightful combination of peanut butter and maple syrup, which blend perfectly to create a sweet balance that subtly covers the taste of the beans. He notes that although you can use other sweeteners, adding vanilla extract is essential for depth of flavor.
To simplify meal prep, Hunt soaks and batch-cooks pulses weekly, keeping them at the ready for a nutritional boost and to reduce starchy carbs. “The creamy, fudgy texture of beans makes them ideal for desserts, enhancing the overall mouthfeel,” he adds.
Here’s how you can make these delicious blondies yourself:
**Makes 12 Blondie Bites**
– Olive oil (for greasing)
– 240g white beans or peas (Hunt recommends Hodmedod’s flamingo peas)
– 3 tbsp aquafaba (or water)
– 120g peanut butter
– 70g sweetener (such as maple syrup, agave, or sugar)
– 2 tsp baking powder
– 2 tsp vanilla extract
– 50g dark chocolate, chopped into small pieces
– Flaky sea salt (to taste, optional)
**Instructions:**
1. Preheat your oven to 200C (or 180C fan)/390F/gas mark 6. Grease a small ovenproof dish or tray, about 15cm long by 10cm wide, with olive oil. For easier handling, you can line it with greaseproof paper.
2. In a food processor, combine the beans or peas, aquafaba (or water), peanut butter, sweetener, baking powder, and vanilla extract. Blend until smooth.
3. Stir in 35g of the chopped chocolate, then pour the mixture into the prepared dish and spread it evenly. Sprinkle the remaining chocolate on top.
4. Bake for 25 minutes, then remove from the oven and, if desired, add a sprinkle of flaky sea salt. Allow to cool, then cut into 12 squares. Store the blondies in an airtight container in the fridge for up to five days.
Savor this indulgent yet nutritious treat, courtesy of Tom Hunt’s culinary creativity!
