Argentine Black Bean Flatbread With Chimichurri Drizzle

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.

• Total Time: 1 hrs 48 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 23 mins

Ingredients:

Yield: 16 squares

• 1 red bell pepper
• 1 tablespoon cornmeal
• 1 tablespoon dry yeast
• 1/8 teaspoon sugar
• 1 cup warm water, divided (100-110 degrees)
• 3 cups flour
• 1 teaspoon salt
• 1/2 cup finely grated fresh parmesan cheese

For Black Bean Spread

• 1/2 cup coarsely chopped onion
• 1 (15 ounce) can 50% -less reduced sodium black beans, rinsed and drained
• 1 (14 1/2 ounce) can organic fire-roasted diced tomatoes and green chilies, undrained

For the Chimichurri

• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced garlic

Directions:

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

Reviews

[pattikay in L.A.]

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!