Kidney bean bread

1 large loaf

Ingredients

QuantityIngredient
¾cupRed kidney beans, soaked
1tablespoonBaking yeast
½teaspoonSugar
½cupLukewarm water
1teaspoonSalt
1tablespoonOil
cupAll purpose flour

Directions

Cook the soaked kidney beans until they are soft & mashable, about 60 minutes, or maybe 90 minutes, depending on their age. Drain, mash & set aside.

In a large bowl, combine yeast, sugar, salt, water & oil. Mix in the mashed kidney beans & the flour 1 c at a time until the dough is thick & too heavy to mix with a spoon. At this point, knead, using extra flour as required. Knead until the dough is elasticated.

Lightly brush with oil, cover with a damp cloth & set aside until doubled in bulk.

Punch the dough down, knead briefly & place in a lightly oiled loaf pan. Cover & let rise until almost doubled. Bake at 375F for 40 minutes. Turn out onto a wire rack to cool.

Recipe by Mark Satterly