This delectable bean pudding with butterscotch sauce is from the Ontario Bean Growers.
Ingredients:2 cups (500 mL) well-cooked white pea beans or canned beans, drained and rinsed; 3/4 cup(175 mL) evaporated skim milk, divided ; 2 eggs ; 1/4 cup (50 mL) granulated sugar ; 1/4 cup(50 mL) brown sugar; 1 tsp (5 mL) vanilla; 1/2 tsp (2 mL) cinnamon ; 1/2 tsp(2 mll) nutmeg ; 6 tsp (30 mLl) chopped pecans ; 2 tbsp (25 mL)butter ; 1/2 cup (125 mL)brown sugar ; 1 tbsp (15 mL) corn syrup ; 2 tbsp (25 mL)whipping cream ; 2 tbsp (25 mL)apple butter or apple sauce
Directions: Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk. Add eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Add remaining evaporated milk and process until combined.
Spoon mixture into six 1/2 cup (125 mL) ramekins. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. Place in a preheated 350F (180C) oven for 35 minutes. Remove from oven and let cool slightly.
To make the butterscotch sauce, melt butter in a saucepan. Add brown sugar and corn syrup and cook until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool before serving. Serve ramekins drizzled with butterscotch sauce and top each with 1 tsp. (5 ml) chopped pecans. – NC