georgian

Lenten Lobiani Bean Stuffed Bread With Caramelized Onion

This dish pairs cooked red kidney beans, drained with onion, all-purpose flour and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

21 g Protein

98 g Carbohydrates

13 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g all-purpose flour 273 kcal
132g cooked red kidney beans, drained 168 kcal
82g onion 33 kcal
11g sunflower oil 97 kcal
5g garlic 7 kcal
2g instant yeast 2 kcal
50g water, warm 60 kcal
0.63 tsp (1g) ground coriander 3 kcal
2g salt 0 kcal
0.31 tsp (1g) black pepper 2 kcal

Cooking instructions

all-purpose flourinstant yeastwatersalt
Mix flour, salt, yeast, and warm water into a soft dough; knead 5 minutes. Cover and let rise 45 minutes.
cooked red kidney beansonionsunflower oilgarlicground coriandersaltblack pepper
Mash beans with caramelized onion, minced garlic, ground coriander, black pepper, and salt. Stir in sunflower oil.
cooked red kidney beans
Punch down dough and roll into a round. Place bean filling in the center; gather edges to seal and flip seam-side down.
Gently roll into a 8-inch disk.
Cook in a dry skillet over medium-low 5-6 minutes per side, covering for the first side, until browned and cooked through.
sunflower oil
Brush with a little oil, rest 3 minutes, slice, and serve warm.