1 cup bean puree
1/3 cup shortening
¼ cup brown sugar
2 eggs, beaten
1/3 cup milk
2 tablespoons molasses
1 ¾ cups all-purpose flour, unsifted
4 teaspoons baking powder
½ teaspoon salt

Prepare bean puree following instructions below.  Cream shortening with sugar.  Add eggs, beans, milk and molasses, beating well.  Fold in a mixture of flour, baking powder and salt.  Pour into a well-greated 9x5 inch loaf pan.  Bake at 350º F. for 1-1/2 hours or until bread tests done.  Remove from pan and cool before slicing.

Bean Puree

Soak and cook 1/12 pound dry beans by preferred methods listed on this site, cooking beans until very tender or nearly mushy.  Drain beans, reserving cooking liquid.  Put 1 to 2 cups beans in blender with ¼ cup to ½ cup reserved cooking liquid.  Blend on medium speed until smooth, stopping blender occasionally to scrape sides and stir puree up from bottom.  Bean mixture should circulate slowly.  Makes about 2 cups of puree.