Food Storage Back to Basics: Beans as a Substitute for Oil

in this videoSee how easy it is to add beans to your brownies-or really anything with oil! It’s the same idea as subbing in applesauce except with beans you’re not adding in a bunch of sugar but instead a lot of fiber and protein…so you’ll actually be full after one serving! A food storage diet in the making!



Adding bean puree to brownies or cake (or really anything calling for oil!): Simply use the same amount of bean puree that your recipe calls for oil. For example, if your brownie recipe calls for 1/3 c. oil, you would instead use 1/3 c. bean puree. Try to pick a color that will match what you are doing (so, you could do white beans and black beans in a chocolate cake but I wouldn’t do black beans in a white cake=make sense? Good!)

Bean Puree

This is really easy to make.

Home Cooked Beans: Take cooked beans (reserve the cooking water) and blend in your blender with enough water to create a thick paste. (Basically enough water to make all the beans turn into a puree. If you need to see how to cook beans, read below.

Canned Beans: Dump entire contents of can (beans and water) into a blender and blend until it is a thick paste.

next up Learn my top secret tips for finding time and getting dinner on the table!


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  • Karen

    I’ve tried beans in cakes and brownies but will it work in bread?

  • Anonymous

    I haven’t personally tried it but I do know eoplewho have and they sat it

  • Katie

    Can you make a batch of the bean puree and freeze it?

  • Anonymous

    Yes! Please do! It lasts up to 6 months in your freezer.

  • Jamie

    I tried the brownies you made on ksl, I think that was the name, mine turned out horrible! After I mixed everything together it was a cookie batter consistency. They didnt taste bad at all but they didnt have a real brownie taste to them. Is the consistency wrong here? I would assume it is. Also do these taste like peanut butter brownies or do they have a bit of a different taste. Sorry for all the questions but these looked so good and am hoping that I did something wrong.

  • Anonymous

    No, it isn’t supposed to be that thick. They won’t taste like brownie box
    mix brownies…they taste like homemade brownies. They should taste
    chocolatey with a hint of peanut butter. Tell me more of what you did so I
    can tell what happened.

  • Ladygarnett

    should work like the ezekiel bread that has beans in it 4 kinds to be exact try it and let me know i like the ezekiel bread with a small salad and boy talk about filling!

  • Dochiny Wade

    I just tried it. The bread seemed a little more dry than usual, but it still tasted just fine. Crystal’s recipe only asks for 1 tbsp oil, so 1 tbsp bean puree isn’t much.

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  • Kandy

    Bit sad that I tried substituting half the butter with white beans in an old family recipe for banana loaf cake and ruined the whole thing:-( Outside it looks lovely, but when I cut a slice inside its a solid sludge – not ‘cake like’ at all (it looks almost uncooked although I baked it for the normal hour)  – I put it back into the oven for an extra 30 mins – but its still inedible inside. What a waste of ingredients.

  • eatfoodstorage

    How did you do it? That shouldn’t have happened.

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