Vegetables

Baked Bean Kibbeh

Name: Baked Bean Kibbeh
Prep time: 25 min
Yield: 6 portions
Ingredients: 1 cup (tea) cracked wheat for kibbeh; 2 cups (tea) boiling water (300 ml); 2 cups (tea) leftover cooked beans with broth, blended; 1 large potato, cooked and mashed; 1 tablespoon (soup) TERRANO® Olive Oil Unique Type; 1 small onion, chopped; 2 tablespoons (soup) lemon juice; half teaspoon Syrian pepper; 2 pinches cinnamon; half teaspoon salt; half teaspoon AJI-NO-MOTO®; 1 tablespoon (soup) chopped mint leaves; 5 thin slices mozzarella (100 g); 2 tablespoons (soup) unsalted butter, cut into pieces

Preparation time: 25 min (+ 40 minutes in the oven)

Serves: 6 portions

This is, without a doubt, the best baked kibbeh recipe you’ll find! The secret lies in using leftover beans from the fridge and turning them into a surprising dish.

Here, you’ll learn how to make a stuffed baked kibbeh that’s practical and full of flavor. A different option that will win everyone over!

Ingredients

1 cup (tea) cracked wheat for kibbeh
2 cups (tea) boiling water (300 ml)
2 cups (tea) leftover cooked beans with broth, blended
1 large potato, cooked and mashed
1 tablespoon (soup) TERRANO® Olive Oil Unique Type
1 small onion, chopped
2 tablespoons (soup) lemon juice
half teaspoon Syrian pepper
2 pinches cinnamon
half teaspoon salt
half teaspoon AJI-NO-MOTO®
1 tablespoon (soup) chopped mint leaves
5 thin slices mozzarella (100 g)
2 tablespoons (soup) unsalted butter, cut into pieces

Modo de preparo

In a large bowl, place the wheat, cover with water, and let soak for 1 hour to hydrate. Drain in a sieve, pressing to remove excess water. Transfer to a large bowl, add the beans, potato, TERRANO® Olive Oil, onion, lemon juice, Syrian pepper, cinnamon, salt, AJI-NO-MOTO®, and mint, and mix.
In a medium baking dish (15 x 20 cm), greased, spread half the mixture, layer the cheese, and cover with the remaining mixture. With the help of a knife, cut diamond shapes on the surface and distribute the butter.
Bake in a medium oven (200 degrees), preheated, for 40 minutes, or until the surface is golden and the mixture fully cooked. Remove from the oven and serve immediately.

Tip: If you prefer, cook the potato in the microwave. To do this, prick the potatoes with a fork and microwave them on two sheets of damp paper towels, on medium power, for 6 minutes, or until soft. Remove carefully and mash with a fork.

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