Description
A small flourless loaf with a moist, egg-bound crumb, best cooled completely and lightly toasted.
Yield: 1 small loaf, approximately 8 slices
Prep: 10 minutes
Bake: 40–50 minutes, checking earlier if shallow
Cool: Approximately 45–60 minutes or until fully cool
Total: Approximately 1 hour 35 minutes to 2 hours
Pan: 8 × 4 inches
Oven: 350°F
Ingredients
- 1 can cannellini or Great Northern beans, 15 ounces, drained, rinsed, and patted dry
- 3 large eggs
- 1 teaspoon baking powder
Instructions
- Heat the oven to 350°F. Line an 8 × 4-inch loaf pan with parchment, leaving overhang.
- Drain, rinse, and pat beans dry to remove excess surface water.
- Blend beans and eggs until very smooth, scraping as needed. Add baking powder and blend briefly.
- Pour into the prepared pan and smooth the top. Tap lightly to release large bubbles.
- Bake approximately 40–50 minutes, until set and a toothpick shows no wet batter. Start checking around 35 minutes if shallow. The center should reach at least 160°F and also be fully set.
- Rest 10 minutes in the pan, then lift onto a rack. Cool completely before slicing.
- Cut into eight small slices and toast gently, supporting fragile slices in a skillet or toaster oven.
Storage: Refrigerate within 2 hours and use within 4 days. Freeze separated slices for up to 2 months for best quality.
Estimated nutrition: Approximately 65–80 calories and 4½–6 grams protein per slice, depending on beans and actual yield.
Little tip: Keep expectations realistic: this is a compact flourless bean loaf. Thorough drainage, fine blending, full baking, and complete cooling matter more than adding extra baking powder.