|2 cups||well-cooked white pea beans||500 mL|
|3/4 cup||evaporated skim milk||175 mL|
|1/4 cup||granulated sugar||50 mL|
|1/4 cup||brown sugar||50 mL|
|2 tbsp||apple butter*||25 mL|
|1 tsp||vanilla||5 mL|
|1/2 tsp||cinnamon||2 mL|
|1/2 tsp||nutmeg||2 mL|
|6 tsp||chopped pecan||30 mL|
|2 tbsp||butter||25 mL|
|1/2 cup||brown sugar||125 mL|
|1 tbsp||corn syrup||15 mL|
|2 tbsp||whipping cream||25 mL|
|* substitute apple sauce for apple butter if not available|
Place the beans in a food processor. Purée until smooth along with 1/2 cup of the evaporated skim milk. Add the eggs, sugars, applesauce, vanilla, cinnamon, nutmeg and process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined. Spoon mixture into 6 - 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 350 F (180 C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with 1 tsp. (5 mL) chopped pecans.
Makes 6 servings
In a small saucepan, melt the butter. Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving.
Makes 1/2 cup
Cooked beans can be kept 4 or 5 days covered and in the fridge and up to 6 months when frozen in airtight, freezer containers.