Rum-soaked cranberries, with a 2 bricks of cream cheese, 2 tsp of vanilla, 1/2 cup of sugar, 1/2 tsp nutmeg and 1 egg, beat well, was brilliant atop the (finally) perfected kidney bean crust.
To make the crust, 1 cup of canned (washed and pureed) red kidney beans, 4 tbsp cocoa, 2 tbsp brown sugar, 1 tbsp vanilla, 1/2 cup water and 1 cup flour, blended well and pressed into a small (buttered & sugared) glass pan, then bake at 350 degrees for 10 minutes or so.
While still warm, top with cream cheese mixture, spread evenly. Mix brown sugar and butter (amount up to you) to scatter on top and bake at 400 degrees for 20 minutes (or until it looks done).
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