You may also like
Categories:
black beans egg whites corn flour baking powder yogurt clove garlic cilantro broth bean pinto beans egg whites corn flour Flour baking tomato puree oregano clove garlic egg whites yogurt corn flour baking powder clove garlic pepper salt sour cream tomato puree chili chicken bouillon powder salt pepper
Viewed: 40 - Published at: 9 months agoIngredients
- 2 cups black beans cooked
- 2 egg whites
- 1/2 cup corn flour
- 1/2 teaspoon baking powder
- 4 tablespoons yogurt
- 1 clove garlic
- cilantro to taste
- broth bean, if needed
- 2 cups pinto beans cooked
- 2 egg whites
- 1 cup corn flour
- 1 teaspoon flour baking
- 300 grams tomato puree
- dried oregano
- 1 clove garlic
- 2 cups navy beans cooked
- 2 egg whites
- 1/4 cup yogurt
- 1/2 cup corn flour
- 1/2 teaspoon baking powder
- 1 clove garlic
- pepper
- salt
- 1 cup sour cream
- 1/2 cup tomato puree
- chipotle chili to taste
- chicken bouillon powder to taste
- salt
- pepper
Method
- Preheat the oven to 185 degrees Celsius.
- Grease a square baking pan.
- In the blender, puree the ingredients in Mixture 1 until smooth. Pour into the baking pan and even out the surface.
- Puree the ingredients in Mixture 2 until smooth. Pour over Mixture 1 in the baking pan, being careful not to mix them.
- Puree the ingredients in Mixture 3 until smooth. Pour over Mixture 2 in the baking pan. Even out the surface and cover with aluminum foil.
- Bake over a bain-marie for 1 hour and 45 minutes.
- Let it cool and unmold.
- In a blender, add the cream, tomato puree, chipotle chilies, and bouillon powder. Puree until smooth.
- In a saucepan, heat the sauce while stirring. Season with salt and pepper.
- To serve, cut the cake and plate. Pour the sauce on top and garnish to taste.
