Zutaten für Argentine Black Bean Flatbread With Chimichurri Drizzle
- 1 large red bell pepper
- 2 tablespoons cornmeal
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 1 cup warm water
- 2 cups all-purpose flour
- 1 teaspoon salt, plus 1 pinch, and more to taste
- Fresh Parmesan Cheese (not used in recipe)
- Onion (not used in recipe)
- 1 (15 ounce) can black beans, drained and rinsed
- Tomatoes And Green Chilies (not used in recipe)
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- Fresh Lemon Juice (not used in recipe; lime juice is used instead)
- 2 cloves garlic, minced
- cooking spray
- 2 tablespoons lime juice
- 1/4 teaspoon cumin
- 1 cup shredded cheddar cheese
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- black pepper to taste
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Zubereitung von Argentine Black Bean Flatbread With Chimichurri Drizzle
- Preheat your broiler.
- Cut one bell pepper in half lengthwise, remove seeds and membranes.
- Place pepper halves, skin-side up, on a foil-lined baking sheet. Flatten slightly with your hand.
- Broil for 12 minutes, or until the skin is blackened.
- Place the peppers in a zip-top bag, seal, and let stand for 10 minutes.
- Peel and cut the peppers into 16 strips. Set aside.
- Reduce oven temperature to 450°F (232°C).
- Lightly coat a baking sheet (ideally a jelly roll pan) with cooking spray and sprinkle with 2 tablespoons of cornmeal.
- In a large bowl, dissolve 1 teaspoon of active dry yeast and 1 tablespoon of sugar in 1/2 cup (120ml) of warm water. Let stand for 5 minutes.
- Add the remaining 1/2 cup (120ml) of warm water, 2 cups (250g) all-purpose flour, and 1 teaspoon of salt to the yeast mixture. Stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes). A seasoned stoneware bar pan can be used as an alternative to prevent sticking.
- Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise in a warm place, free from drafts, for 1 hour, or until doubled in size.
- Roll the dough into a 14x11-inch rectangle.
- Place the dough on the prepared baking sheet.
- For the black bean spread: Combine 1 (15-ounce) can black beans (drained and rinsed), 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 clove garlic (minced), 1/4 teaspoon cumin, and a pinch of salt in a blender. Blend until smooth. (Note: You won't use all of the spread; save the rest for dipping tortilla chips or adding to tacos.)
- Spread 1 1/2 cups of the black bean spread evenly over the dough.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Bake at 450°F (232°C) for 13 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let cool for 10 minutes.
- For the chimichurri drizzle: Combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 clove garlic (minced), 1/2 teaspoon red pepper flakes, and salt and pepper to taste in a small bowl.
- Drizzle the chimichurri over the cheese.
- Cut the bread into 16 squares.
- Garnish each square with one bell pepper strip.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
4g
Carbs
6g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Breads Vegetables Oven Dinner Party Finger Food Holiday Event Vegetarian Spreads Grains Food Processor Blender South American Dietary Spicy Argentine Independence Day Yeast Pasta Rice And Grains Peppers Brunch Taste Mood Equipment Small Appliance Presentation 4 Hours Or Less
