When I went to the SAVOR Food and Wine Festival at Tucson Botanical Gardens a few weeks ago, I was astounded by the immense talent we have here in Southern Arizona. I tasted wine from several local vineyards, beer from many of my favorite Tucson breweries, and food from some of the best local restaurants around. However, I literally haven’t been able to stop thinking about the tepary bean brownies that I had from Ramona Farms. Black bean brownies have been a “thing” on the Internet for a while now, but I never had the courage to make them until I tried those tepary bean brownies. I mean, beans in my brownies? It just sounded weird, and slightly unappealing, and what if it didn’t work and I was left with an entire gross pan of sweet chocolatey pureed beans? Needless to say, I was wrong about everything.
You’re going to open a new tab, google “black bean brownies,” read all these different blog posts in which food bloggers tell you things like, you seriously can’t even taste the beans in these black bean brownies and, you’ll never know that there are black beans in these black bean brownies and, even normal people think these black bean brownies are great. You won’t believe them, but they’re right. And the only way to know for sure is to make them yourself.
Although we’ve mostly been getting a lot of greens, broccoli, and citrus, in our weekly Tucson CSA shares lately, occasionally we get fun specialty items like local honey and dried black beans. Picking up your Tucson CSA share goes a little like this: arrive at the beautiful Historic Y with reusable grocery bags in hand, enter the tree-lined, twinkle-lit courtyard, get distracted by the live guitarist/singer/banjoist/violinist, remember the long table of local produce right behind you, and get to work walking the length of that table and filling your reusable bags with loads of cabbage, tangelos, icicle radishes, carrots, cauliflower, etc. Yeah, it’s as great as it sounds. This week, I got to the end of that long beautiful table and found a back of dark black beans waiting for me. I think I shrieked, knowing that they were destined for my new obsession: Black Bean Brownies.
If you’ve never cooked your own black beans, start here (although you’ll probably want to leave out the leek and chile if you plan to use them for these brownies). Then, whip up a batch (or two, or three) of these Black Bean Brownies and prepare to be amazed by their sweet, fudgy, chocolatey deliciousness!