Inspired by gorgeous Torta di Ceci (chickpea flatbread) on the blog Tea and Mangoes, I made this variation with black beans that’s also delicious, easy to make, and has a beautiful purple color.
I used a little more salt to balance the stronger flavor of black beans, and though I used rosemary on the torta pictured here, I think thyme would also pair well with black beans.Jump to Recipe
Since posting this recipe, I’ve also made the farinata with pinto beans and great northern beans. Family consensus is that pinto and chickpea are tied for first place, with black beans and great northern in second place.
The original dish, pictured below, is a classic from Tuscany, with variations throughout the Mediterranean. It’s traditionally made with chickpea flour, water, salt and olive oil.
My family has been eating this for breakfast lately, but this torta or farinata is also traditionally served between bread as a sandwich. I think my recipe for focaccia on Breadtopia could pair well with this.
If you have a grain mill, such as the Mockmill pictured above, you can make flour with virtually any bean. You may be able to buy black bean flour over the internet — I see a few U.S. vendors — and perhaps local stores as well.
Torta de Frijoles Negros (Black Bean Farinata)
- 400 g water
- 150 g black bean flour
- 1 1/2 Tbsp olive oil
- 3/4 tsp salt
- a few sprigs rosemary or thyme
- Mill black beans at the finest setting or scoop 150g black bean flour into a small bowl.
- Add 400g water, whisk, cover and let soak overnight (a minimum of 2 hours, mine was 15 hours).
- Preheat your oven to 450F / 230C and make sure there is a rack on the lowest level.
- Mix in the salt and 1 Tbsp of the olive oil.
- Use the remaining 1/2 Tbsp of oil to grease a 10-12 inch frying pan. I used a 10″ cast iron skillet. Make sure the handle is oven-proof.
- Put the fry pan on the stove over med-high heat and when the oil is hot, re-whisk the bean mixture and then pour it in the frying pan.
- Let simmer 1-2 minutes, then transfer to the bottom rack of the oven.
- Bake for 15-20 minutes until the sides are medium brown and there are no shiny wet spots.
- Remove from oven and add the fresh herbs to the top of the torta. (This will keep them aromatic and more colorful.) Cool on a rack or your stovetop. Remember the pan and handle are hot.