INGREDIENTS
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2 c. pinto beans (I used well-drained, rinsed, canned beans.)
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1 c. unsalted butter, melted
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1 tsp. vanilla extract
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1/3 c. light brown sugar, packed
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1/3 c. maple syrup
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1/3 c. light agave nectar
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1/2 tsp. salt
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4 large eggs
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1 c. cashews, roughly chopped