No-Knead Bean Bread

Makes 1 loaf

Recipe Ingredients:

Instructions

Put the beans and ½ cup of water into a food processor or blender and puree until smooth.

In a large bowl, stir together the flour, yeast and salt. Add the pureed beans along with 1 cup of water to the flour mixture and stir until blended; the dough will be sticky. Cover the bowl with plastic wrap or a plate and let it rest on the countertop for 18 to 24 hours at room temperature.

The dough is ready when its surface is dotted with bubbles. Flour a work surface and place the dough on it; sprinkle the dough with a little more flour, fold it over on itself once or twice, then roughly shape it into a ball. Dust the top of the dough with more flour. (Note: I changed it a little from the original at this point and placed mine on a piece of parchment paper and then covered it with a towel.) Let it sit for another hour or two.

While the bread is resting, preheat the oven to 450 degrees F. Put a 6-8 quart heavy covered pot, such as a cast iron Dutch oven, into the oven as it heats.

When the dough is ready, take the towel off and carefully lift the edges of the parchment paper with the dough on it and place in the pot. (The parchment paper keeps it from sticking to the bottom and is much easier to remove once it’s baked.) Cover the pot and place in the oven for 30 minutes, then remove the lid and bake another 10-15 minutes, until it’s crusty and golden.