Bread With Bean Tapenade Recipes

PINTO BEAN BREAD

Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.

Provided by wildheart

Categories Yeast Breads

Time 3h15m

Yield 32 slices

Number Of Ingredients 7

Pinto Bean Bread image

Steps:

Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
Stir in the yeast and wait for it to bubble.
If it has not bubbled in 5 minutes, get new yeast.
Stir in 5-6 cups flour, to make a kneadable dough.
Knead 5-10 minutes, until satiny.
Place in a greased bowl, turning to grease dough.
Cover loosely with a clean damp cloth and let rise till double.
Punch down; let rise again.
Punch down; shape into 2 loaves.
Place in greased loaf pans.
Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

Ingredients

2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5 -6 cups flour

GARBANZO BEAN AND OLIVE TAPENADE

Provided by Giada De Laurentiis

Categories appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

Garbanzo Bean and Olive Tapenade image

Steps:

In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.

Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams

Ingredients

1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup pitted black olives, such as kalamata
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon honey
1 teaspoon lemon zest
3/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Serving suggestion: Belgian endive leaves, crudite

A TRIO OF BRUSCHETTA

Provided by Bobby Flay

Categories appetizer

Number Of Ingredients 18

A Trio of Bruschetta image

Steps:

For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
For the tapenade: Combine all ingredients in a food processor and process until smooth.
For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

Ingredients

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

TAPENADE BREAD (A B M)

Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.

Provided by mersaydees

Categories Easy

Time 4h15m

Yield 1 loaf

Number Of Ingredients 12

Tapenade Bread (A B M) image

Steps:

Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6

Ingredients

1/4 cup pitted black olives (1/3 cup)
1 anchovy fillet (2)
2 tablespoons capers, drained (3 tablespoons)
1 garlic clove, crushed (1 1/2)
1 tablespoon olive oil (1 1/2 tablespoons)
1 large pinch ground black pepper (1/8 teaspoon)
1 teaspoon active dry yeast (1 1/2 teaspoons)
2 cups bread flour (3 cups)
2 tablespoons wheat bran (3 tablespoons)
2 teaspoons sugar (3 teaspoons)
1/2 teaspoon salt (3/4 teaspoon)
3/4 cup water (1 cup plus 2 tablespoons)

TAPENADE TOASTS

These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup

Provided by Good Food team

Categories Side dish

Time 25m

Number Of Ingredients 7

Tapenade toasts image

Steps:

Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.
Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.

Nutrition Facts : Calories 146 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 1.5 milligram of sodium

Ingredients

1 small ciabatta
1 tbsp olive oil
100g pitted black kalamata olive
3 tbsp extra virgin olive oil
small pack of parsley
2 tbsp caper
1 garlic clove , crushed

More about "bread with bean tapenade recipes"

OLIVE TAPENADE SWIRL BREAD - A BEAUTIFUL PLATE

Web Nov 19, 2013 Traditionally, tapenade is a paste made out of olives (in this case, kalamata), capers, olive oil, garlic, and anchovies. Very, very …
From abeautifulplate.com
Reviews 28
Category Yeast Breads
Cuisine American
Total Time 4 hrs

Prepare Tapenade: Heat the oil in a small skillet over medium heat. Add the garlic and saute for 1-2 minutes, stirring constantly. Add the remaining ingredients and saute for an additional 3-4 minutes.
Remove from heat and allow to cool down in pan until lukewarm or room temperature. Add to bowl of a small food processor.
Pulse several times, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste. Transfer to a container and either use immediately (if room temperature) or chill in fridge. Tapenade can be made up to a day in advance and kept in a covered container in the fridge.
Prepare Dough: In large container (with non-airtight lid), whisk together warm water, yeast, and salt. Slowly add in flours, mixing with wooden spoon. When dough becomes too difficult and thick to stir, mix together with hands until all the flour comes together and dough is uniform. The dough should be very wet and sticky. Do not knead. Cover lightly and allow to rise at room temperature for at least two hours. Place in refrigerator and allow to chill overnight.

Bread With Bean Tapenade Recipes

PINTO BEAN BREAD

Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.

GARBANZO BEAN AND OLIVE TAPENADE

A TRIO OF BRUSCHETTA

TAPENADE BREAD (A B M)

TAPENADE TOASTS

These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup

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