Ingredients
This recipe makes one small loaf. Prep takes about 10 minutes and baking takes 35 to 45 minutes.
- 1½ cups (255 g) cooked navy beans, drained and rinsed
- 3 large eggs
- 1 teaspoon baking powder
Notes on Each Ingredient
Navy beans. Navy beans, also called haricot beans or pea beans, are small, white, and mild. Their creamy interior blends into a smooth, almost batter-like purée, which is why they work so well here. Canned beans are the fastest option. If you cook dried beans at home, cook them until completely tender, then drain them very well. Great Northern or cannellini beans can stand in if needed, though the texture may be slightly different.
Eggs. The eggs are the structure of this bread. They bind the purée, add protein, and set into a firm crumb as they bake. Use large eggs at room temperature if you can, since they blend more evenly into the beans.
Baking powder. One teaspoon creates enough lift to keep the loaf from turning dense and custardy. Make sure your baking powder is fresh. Old or expired baking powder is the most common reason for a flat loaf.
Equipment You Will Need
- A blender or high-speed food processor
- A small loaf pan (about 8 x 4 inches or smaller)
- Parchment paper
- A wire cooling rack
- A serrated knife for slicing
Instructions
- Prepare the oven. Preheat your oven to 350°F (180°C). Line a small loaf pan with parchment paper, leaving a little overhang on the long sides so you can lift the loaf out easily later.
- Prepare the beans. Drain the cooked navy beans in a colander and rinse them thoroughly under cold water. Shake off the excess water and let them sit for a minute or two. Dry beans make a firmer bread.
- Blend the ingredients. Add the navy beans, eggs, and baking powder to a blender. Blend until completely smooth, pausing to scrape down the sides once or twice. No visible bean pieces should remain.
- Transfer to the pan. Pour the mixture into the prepared loaf pan. Tap the pan gently on the counter to release air bubbles, then smooth the top with a spatula.
- Bake. Bake for 35 to 45 minutes, until the center is firm to the touch and the top is lightly golden. A toothpick inserted in the middle should come out clean.
- Cool in the pan. Let the loaf rest in the pan for 15 minutes. Then lift it out by the parchment and move it to a wire rack.
- Slice. Allow the bread to cool completely before slicing. Cutting too early can make the center seem gummy, while a fully cooled loaf slices cleanly and has the best texture.
Quick Recipe Summary
- Prep time: about 10 minutes
- Baking temperature: 350°F (180°C)
- Baking time: 35 to 45 minutes
- Cooling time: 15 minutes in the pan, then until fully cool
- Yield: 1 small loaf
- Diet: gluten-free, high-protein, no added sugar