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    You are in: Home / Baking / Argentine Black Bean Flatbread With Chimichurri Drizzle Recipe
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    Argentine Black Bean Flatbread With Chimichurri Drizzle

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 48 mins

    25 mins

    1 hr 23 mins

    WI Cheesehead's Note:

    I got this via a chef who linked Cooking Light. I'm using her Chimichurri for teh Chimichurri instead of this one. I usu. knead my dough in my Bosch mixer, but it didn't work this time. So I did it by hand. I found a trick: Kneaded it in my seasoned stoneware bar pan and it didn't stick at all, without flour. You won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler.

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    Ingredients:

    Yield:

    squares

    Units: US | Metric

    For Black Bean Spread

    For the Chimichurri

    Directions:

    1. 1
      Preheat broiler.
    2. 2
      Cut bell pepper in half lengthwise; discard seeds and membrane.
    3. 3
      Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
    4. 4
      Broil 12 minutes or until blackened.
    5. 5
      Place in a zip-top plastic bag, seal, and let stand 10 minutes.
    6. 6
      Peel and cut into 16 strips. Set aside.
    7. 7
      Reduce oven temperature to 450°F.
    8. 8
      Sprinkle cornmeal over a baking sheet coated with cooking spray. A jellyroll pan works ideally. Set aside.
    9. 9
      Dissolve yeast and sugar in 1/2 C warm water in a large bowl; let stand 5 minutes.
    10. 10
      Add remaining 1/2 C water, flour and salt to yeast mixture, stirring until dough forms.
    11. 11
      Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
    12. 12
      Place dough in a large bowl coated with cooking spray, turning to coat top.
    13. 13
      Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.).
    14. 14
      Roll dough into a 14x11-inch rectangle; place dough on prepared baking sheet.
    15. 15
      BLACK BEAN SPREAD: Combine all Black Bean Spread ingredients in a blender and blend until smooth.
    16. 16
      Spread 1 1/2 C black Bean Spread over dough. Sprinkle with cheese.
    17. 17
      Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
    18. 18
      CHIMICHURRI DRIZZLE: Combine all chimichurri ingredients in a small bowl.
    19. 19
      Drizzle chimichurri over cheese.
    20. 20
      Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on June 12, 2007

      45

      This bread is very tasty. Kind of a pizza-like texture. The drizzle is a really nice addition to the mix, so don't leave it out! I used dried herbs instead of fresh and it was just fine. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Argentine Black Bean Flatbread With Chimichurri Drizzle

    Serving Size: 1 (1366 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 126.7
     
    Calories from Fat 26
    20%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 2.7 mg
    0%
    Sodium 298.4 mg
    12%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.6 g
    2%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    reduced sodium black beans

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