Does it sound too pretentious to call this creation “avant garde?”
I’ll accept any of the usual connotations—from daring and innovative to just plain weird.
As far as kitchen experiments go, the recipe was a surprising success. But in a parade of beloved, more traditional breads, I’m afraid it might need an intellectual term to hide behind.
Here’s how the experiment came about:
My darling sister had half a pot of black-eyed peas left over after making amazing batch of Pelau. I had a six-hour drive ahead and wanted to make something I could eat on the road.
I was sure I could find a recipe for bean bread. After all, I’ve seen plenty of bean cakes.
But I was wrong. Bean flour appears in many recipes, but no one seems to have explored the baking possibilities of cooked beans for anything beyond dessert.
And it worked. This “bread” is not only edible, but also surprisingly light and moist. The seasonings in this recipe could easily be flipped for a sweet bean dessert (but as I said, we have enough of those already).
Savory Bean Bread
- 1 ¾ C cooked beans
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/3 C oats
- 1 T olive oil
- 3 egg whites
- ½ tsp basil
- ½ tsp thyme
- ½ tsp rosemary
- 1 tsp minced garlic
- black pepper, to taste
Blend all ingredients in a food processor.
Confession: I only used egg whites in this experiment because we had some of those left over too. I liked the results (very light—think cornbread), but I also plan to try a version with fewer eggs for a different texture. You can try this yourself if you dare (and let me know how it turns out).
Pour mixture into a greased 8×8″ pan (or larger, for thinner bread).
Bake at 350°F (175°C) for 25 minutes or until golden brown.
Is it weird? You bet. But I’m excited to discover more possibilities for using cooked beans in baking. I don’t have a strong enough blender to grind dried beans into flour—plus I love exploring new territory!