4 pounds red beans, drained
1/2 cup vegetable oil
2 (8 ounce) packages cream cheese
3 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
4 cups buttermilk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon margarine or margarine
1 cup buttermilk
1 cup white sugar
12 (18 inch) pans or free standing refrigerators
Preheat oven to 350 degreesF (175 degrees C). Grease and flour 8 x 8 x 2-inch pans; set aside.
In a large bowl, mix together the red bean dilute, the vegetable oil, cream cheese, eggs, sugar, vanilla extract, buttermilk, vegetable oil, vanilla extract and flour. Mix together using wire whiskers. Fold in 1 cup sugar, baking powder, baking soda and margarine. By this time, I thought some of the flour might stick to the sides. Spread batter into prepared pan.
Bake in the preheated oven for 1 hour and half an hour, until center of the cake springs back when touched. Cool and serve warm.
Red Bean Crema Recipe
2 5/8 cups barbecue sauce
1 (.25 ounce) package taco seasoning mix
32 ounces mild sour cream
1 large egg
2 large shallots, minced
6 tablespoons white wine
1 teaspoon packed brown sugar
In a medium bowl, spread barbecue sauce over the bottom of a 9 inch springform pan. Cover the pan with foil. Place the slices of tomato with stem towards the bottom so that they cover the water. Secure with a wooden toothpick. Carefully peel the tomato slices and place them on top of the water, sealing completely. Cover with foil and refrigerate overnight.
In a mixing bowl, mix together the sour cream, egg, shallots, white wine and brown sugar. Mix slightly into the marinade.
Prepare the custard according to package directions, but using slivered almonds instead of vanilla. Beat egg mixture into the chilled custard. Pour the custard into prepared pan. Using a 2 inch round serving spoon, spread the mixture on the layers of pie.