Source: Gilman Custom Farms, Chico, California

4 (1 ounce) squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
1 teaspoon vanilla extract
1 2/3 cups black beans, cooked
2 1/2 pounds confectioners sugar

Melt unsweetened chocolate squares with butter. Mix in drained and mashed black beans, vanilla extract and sugar. Place mixture in a large buttered 15 x 10-inch jellyroll pan. Refrigerate.

Makes from 2 1/2 to 3 pounds of fudge.