Fagiotella: the bean and chocolate spread

Have you ever heard of the bean? It is a spread with beans and chocolate that has nothing to envy to Nutella.

Certainly combining legumes with dessert recipes may seem risky, but have you ever tried Japanese desserts such as dorayaki? The beans used as ingredients to create desserts have ancient origins and can still be used today to create delicious combinations , as in the bean. A sweet cream of legumes that is in all respects a quick dessert, also ideal for those approaching cooking for the first time. The procedure is simple , the cost of the ingredients is cheap and the taste will amaze you.

Homemade spreads have the enormous advantage of being very healthy because we know what we use to make them. Some, to recreate a flavor similar to Nutella, among the ingredients also add chopped hazelnut paste. We advise you to try the basic recipe first, and if anything, over time make changes to this easy and delicious dessert. If you are afraid that beans may taste, please clear your mind of these fears. The chocolate will go very well with the beans, and the latter will only give a soft and creamy texture to the recipe.
In today’s recipe, we will also explain a variant that involves using bean water instead of your favorite vegetable milk. So, ready to experiment?

Preparation of the recipe for the beans

1. Coarsely chop the chocolate and melt it in a double boiler, or in a microwave for a few seconds.
2. Put the sugar in the slightly warm vegetable milk and let it melt.
3. Pour the beans, cocoa powder and sweetened milk into a blender and chop everything. Also add the melted chocolate, and continue mixing until you get a homogeneous and compact mixture.
4. Once you have the consistency you want, transfer the cream to a jar, where you can take the beans whenever you want. Use it to fill panbrioche, to enrich a cake, macarones or biscuits.

Light and light variant of the bean

In order to make this variant, even lighter, the ingredients you will need are the following.

• 130 g of bean conservation water (to be replaced with milk);
• 3 tablespoons of soy lecithin.

1. First, separate the beans from their water . Put the latter in a bowl together with the soy lecithin and sugar.
2. Let it sit for 10 minutes , and a kind of jelly will form.
3. Put the beans, bitter cocoa, vanillin, melted chocolate and the mixture of water and lecithin in a blender. Operate the blender on medium power and chop until all the ingredients are combined.
4. Pass the cream in a colander to separate it from any peels and put it in a jar.

storage

Try to let your guests taste this sweet bean cream, without revealing the recipe, and no one will be able to understand that the secret ingredient is precisely the legumes. The bean can be stored in the fridge , in its closed jar for 10 days. On the other hand, it is not possible to freeze it.

Don’t miss the recipe on how to make homemade Nutella !