Ingredients

• 200 g white beans
• 100 g roasted pumpkin (or carrot or sweet potatoes)
• 4 tablespoons ground almonds
• 4 tablespoons ground flaxseed
• 1/2 cup plant-based milk or water

Spices:

• salt, pepper
• 1 teaspoon sweet paprika powder
• 1/2 teaspoon hot paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano

Preparation

1. Rinse dried beans, place in a pot, cover with cold water (approximately 3 cm above the level of beans), and let soak overnight or for 12 hours.
2. Cook soaked beans in the same water covered for approximately 2 and 1/2 hours until the beans are soft. Add half a teaspoon of salt halfway through cooking. After cooling, drain (you will get 500 g of beans).
3. Place 3 tablespoons of ground flaxseed in a small pot, pour with plant-based milk or water, and let sit for at least half an hour, then cook for approximately 10 minutes on very low heat, stirring occasionally.
4. Press the roasted pumpkin - if necessary - to remove excess water (sweet potatoes do not need to be drained). Mash with a fork.
5. Place drained beans in a bowl and blend with an immersion blender or mash with a potato masher. Add pumpkin, ground flax, ground almonds, and spices. Mix.
6. Grease a loaf pan with oil and sprinkle with a tablespoon of ground almonds. Spread the mixture, press down, sprinkle with remaining tablespoon of flaxseed, and place in an oven preheated to 180°C. Bake for 60 minutes. Slice after cooling.