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Bean carre
Baking instructions
Soak the beans overnight, rinse and cook them in a large pan with 1 liter water in 40 to 60 minutes. Lentils take about 20 minutes, split peas 30 minutes, most other beans 40 minutes and kidney beans take 60 minutes.
Chop the beans fine in a blender together with the cooking moist, tahini, onion and spices.
Pour it over in a bowl. Add seeds and flour and kneed into a sticky dough. A kneeding machine makes life easier.
Grease a siliconemat with peanut or olive oil. Put the dough on it and roll it out with a dough roller into a big square cook of about 27x27 cm or 30x27 cm.
Move it on a baking plate. Cover it with thin foil and let it stiff up in the fridge for a few hours.
Bake the carre in the middle of the oven for about 30-35 minutes at 180 degrees Celsius.
Turn it around after 15 minutes.
Cut it into 9 or 12 square pieces and store them by 2 in the freezer.
Thaw them by 2 in the fridge when you want to use it.
Warm them up in the micro wave in 45 sec per piece prior to consumption.
Ingredients
600 g cooked beans
(250 g dry beans, lentils, peas, etc.)
150-400 g cooking moist
60 g tahini
1 fine cut onion
30-40g spices
or 70 g currypaste
40 g seeds (flax, sunflower, etc)
30-100g chickpea flour
170-200 g vital wheat flour
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