Pinto Bean Fudge

1 cup cooked, soft pinto beans (drained and mashed)
1/4 cup milk
6 oz. unsweetened chocolate
2 lbs. powdered sugar
1 tablespoon vanilla
6 tablespoons butter or margarine
nuts (optional)

In large bowl stir beans and milk together, adding enough milk so mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well-blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch rolls. Chill 1-2 hours.

Testing comment: This was just a little different. It was good, but need to make sure skins of beans are well-mashed or put in blender.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 24)