1 c. butter
1 c. brown sugar, firmly packed
1/2 c. white sugar
4 eggs, separated
2 c. cooked mashed, drained pinto beans
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/3 c. cocoa
1/8 tsp. cloves
1 tsp. cinnamon
1/2 tsp. vanilla
1 c. chopped nuts (black walnuts or pecans)

Cream butter and sugar together until fluffy, then beat in egg yolks, and beat well. Add mashed pinto beans, spices and vanilla. Sift flour with cocoa, baking powder, soda, salt together 3 times. Beat egg whites stiff not dry, and fold into batter. Put into a greased, floured pan 8 x 11 1/2 inch. Bake at 350 degrees for 45 minutes. Can be baked in a loaf pan at 325 degrees for 1 hour.