1 c. mashed pinto beans, cooked, drained, cooled and mashed
1 c. unsweetened cocoa powder
3/4 c. melted butter
1 tbsp. vanilla
2 lb. powdered sugar (8 c.)
2 c. chopped nuts

HALF RECIPE:

1/2 c. mashed pinto beans, cooked, drained, cooled and mashed
1/2 c. unsweetened cocoa powder
6 tbsp. melted butter
1 1/2 tsp. vanilla
4 c. powdered sugar
1 c. chopped nuts

In blender, put beans, cocoa, butter and vanilla. Blend until well mixed. Combine with powdered sugar in large mixing bowl and beat 3 minutes until blended. Stir in nuts. Pour into greased pan. Refrigerate until set.