Dilled Bean Bread


  • 1 cup Great Northern beans, pureed
  • 2 tablespoons butter
  • 2 tablespoons onion, finely minced
  • 1 teaspoon salt
  • 2 teaspoons dried dill weed
  • 1 cup lukewarm water
  • 1 package active dry yeast
  • 3-1/2 cups flour
  • 1/2 tablespoon salt, coarsely ground
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 large egg, beaten

Preparation: Puree beans in blender until smooth. In a medium skillet, melt butter, add onion and sauté over medium heat until soft but not brown. Stir in bean puree, salt and dill weed; mix well. Remove from heat and let cool.
In a large bowl, dissolve yeast in one cup warm water. Add cooled bean mixture and mix. Stir in flour to make a stiff dough. Turn dough onto a lightly floured surface and knead until elastic. Return dough to bowl; lightly butter top. Cover and let rise until doubled.
Grease a 9×5” loaf pan. Punch down dough and shape into a loaf. With a sharp knife make several diagonal slashes about 1/4” deep in top of loaf.
In small bowl combine coarsely ground salt, cheese and parsley. Brush top of loaf with beaten egg and sprinkle cheese mixture on top. Cover and let rise until double.
Heat oven to 350 degrees F. Bake 30 to 40 minutes until loaf is browned on top and sounds hollow when tapped. Remove from pan and cool on rack.


Amount Per Serving

Cals: 183 From Fat: 13.2

Total Fat: 2.8g

Cholesterol: 0

Sodium: 65mg

Total Carb: 33.7g

Dietary Fiber: 6.5g

Sugars: na

Protein: 7.2g