In summer, you can buy tender bush beans.
Summer broad beans and caraway bread with a chickpea and rice flour focaccia.
In summer, you can buy tender bush beans.
Green beans with caraway bread
You can also make these recipes with chickpea and rice flour. Chickpeas are good for you because they contain fibre, carbohydrates and protein. They are also suitable for making sweet pastries.
Chickpea and rice flour can also thicken sauces, stews, and soups. You can make bean sauce with a mix of chickpea and rice flour. Adjust the quantity if needed. You will also find the chickpea and rice flour version of the original caraway focaccia recipe here.
Prepare summer bush beans according to a tried-and-tested recipe.
Soak beans in vinegar, rinse, remove tips and boil in sea salt until soft. Drain and leave to drain.
Do not eat raw green beans, as they contain a toxin that is broken down by cooking. Do not use the drained water.
Add oil to the pan. In the example, olive oil was used. Peel, rinse, and finely chop three medium onions and add them to the pan. Add a decilitre of whisky or grappa and steam the onions. The alcohol will evaporate, adding flavour. The sauce can also be prepared without whisky or grappa.
Mix four dl water, 1 tbsp fat-free veg bouillon, 2 tbsp half-and-half or 1 tbsp chickpea flour, and 1 tbsp rice flour. Mix in parsley, oregano, and chilli. Pour into the onions and simmer until thick. Add beans and simmer for 5 minutes.
Bake the prepared caraway focaccia for around twenty minutes at 220 degrees.
You can store the focaccia dough in the fridge for up to five days.
Prepare:
Mix one cube of fresh yeast with one teaspoon of sugar and let it become liquid. Put 500g of pizza flour in a bowl. Add salt, thyme, rosemary, oregano, caraway seeds and chilli flakes. Mix well. Add 4.5 dl lukewarm water and 3-4 tablespoons olive oil. Put on gloves, drip the yeast over the flour, add water and olive oil, and mix. Knead lightly. Cover and leave to rise in a warm place for an hour. Place in the fridge and leave to cool for at least two hours. The dough can be used for several days.
Shape the dough into pieces and brush with olive oil. Sprinkle with sea salt, caraway seeds and rosemary needles. Bake as described above.
Focaccia with chickpea and rice flour
Mix yeast with sugar and let it dissolve. Mix 300g chickpea flour, 200g rice flour and 2tbs sea salt in a bowl. Add two tablespoons of thyme, one tablespoon of rosemary, one tablespoon of oregano, three to four tablespoons of caraway seeds and one tablespoon of chilli flakes and mix well. Add 4.5 decilitres of lukewarm water and 3-4 tablespoons of olive oil. Put on thin gloves, add the yeast, water and oil, and mix. Knead, cover and leave to rise for 30 minutes. Place in the fridge and leave to cool. The dough can be used for several days.
Shape the dough into pieces and brush with olive oil. Sprinkle with sea salt, caraway seeds and rosemary needles. Bake for around thirty minutes.
Serve the beans and focaccia with tomatoes and parsley.
