Leftover Kidney Bean Breads
Reimagining Leftovers as Gourmet Delights
One such creative endeavor is our Leftover Kidney Bean Breads, a delightful snack that turns a humble legume into a sweet and savory treat. Not only does this recipe elevate the humble bean to new heights, but it also demonstrates that reducing food waste doesn't mean compromising on flavor or satisfaction. The process is somewhat intricate, but the resulting breads are well worth the effort: tender, sweet, and filled with a deliciously surprising bean paste.
Difficulty:
Hard
Serving:
2 servings
Preparation time/ Cooking time:
1 hour 15 minutes / 20 minutes
Ingredients:
125 g all-purpose flour
60 ml milk
15 g unsalted butter
10 g sugar
3 g instant yeast
1 g salt
1 egg yolk, for egg wash
For the filling:
120 g leftover kidney beans
50 ml water
30 g honey
Preparation:
● Rinse the cooked kidney beans in cold water and drain well. In a small saucepan over medium heat, combine the honey and water, then stir in the kidney beans.
● Blend the beans until they form a smooth paste.
● In a mixing bowl, combine the flour, sugar, instant yeast, and salt. Stir in the milk and unsalted butter to form a dough.
● Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
● Let the dough rise in a greased bowl, covered, in a warm place for about 1 hour or until doubled in size.
● Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
● Flatten each ball and place a spoonful of kidney bean paste in the center. Pinch the edges together to seal and form a bun.
● Let the buns rise for another 20-30 minutes on a baking sheet lined with parchment paper.
● Preheat the oven to 190°C.
● Brush each bun with egg yolk.
● Bake for 15-18 minutes until golden brown.
● Let cool before serving.
● Enjoy!
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