Ingredients
- 2 cups (about 340 g) cooked black beans, drained and rinsed
- 4 large eggs
- 2 teaspoons baking powder
You will also need parchment paper or a small amount of oil or butter to prepare the loaf pan.
Instructions
Set the oven to 350°F (175°C). Line a small loaf pan with parchment paper, or lightly grease it. Parchment is especially useful with a bean-based batter because it lets you lift the finished loaf out cleanly without sticking.
Add the black beans, eggs, and baking powder to a blender. Blend until the mixture is smooth and creamy. Stop to scrape down the sides if any bean pieces are stuck, then blend again briefly. A smooth batter gives you a more bread-like texture, while a batter with visible bean pieces will bake into a more rustic, textured loaf.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. The batter will be fairly thick and creamy, so use the spatula to spread it evenly into the corners for an even bake.
Bake for 35 to 45 minutes, or until the loaf is set and a toothpick inserted into the center comes out clean. Baking time can vary depending on your oven and the size of your pan. A smaller, deeper pan will usually need more time than a wider, shallower one. The top should look firm and set, and the loaf should not jiggle in the middle.
Let the bread rest in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling is not just a suggestion with this recipe. As the loaf cools, the structure firms up, which gives you clean slices that hold together instead of crumbling or feeling damp.