Argentine Black Bean Flatbread with Chimichurri Drizzle

By dashy_65

Erin Renouf Mylroie, St. George, Utah, Cooking Light

JANUARY 2007

Ingredients

• Black Bean Spread:
• 1 red bell pepper
• 1 tablespoon cornmeal
• Cooking spray
• 1 tablespoon dry yeast
• 1/8 teaspoon sugar
• 1 cup warm water (100° to 110°), divided
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 teaspoon salt
• 1 1/2 cups Black Bean Spread
• 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
• 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
• 1/2 C. coarsely chopped onion
• 1 (15 oz) can 50% less sodium black beans, rinsed and drained
• 1 (14.5 oz) fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.

Reduce oven temperature to 450°.

Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.

Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

Note: Nutritional analysis includes Black Bean Spread.

Spread. Combine all ingd. in blender and process until smooth. Yield 3 cups.

280 cal, 2.7g fat, 31.7g carbs, 3.8g fiber, 551mg sodium