Traditionally, scarlet runner beans are used in Styria for the well-known scarlet runner bean salad. This not only tastes delicious, but the scarlet runner bean is also a valuable plant-based protein source. Therefore, this scarlet runner bean wrap is just right for you!
Ingredients for flatbread
- 200g spelt flour
- 1/2 cube fresh yeast
- 1 pinch of salt
- 1 pinch of sugar
- 90 ml water
- Sunflower seed oil
- Black cumin and paprika powder for sprinkling
Ingredients for the filling
- approx. 150 g scarlet runner beans
- 1 onion
- 1 garlic clove
- 3 carrots
- some red wine
- 1 can (400g) tomatoes, diced
- or fresh tomatoes
- 1 tsp agave syrup
- Salt, pepper, turmeric 1 tsp red curry paste
- Ras el Hanout spice
- dried herb mixture
Ingredients for the yogurt dip
- a plant-based yogurt, e.g. soy
- Camelina oil
- Salt, pepper
Preparation
- Soak scarlet runner beans in water overnight, drain and cook until soft (Grandma’s tip: only add salt after cooking, then they become soft faster!)
- For the flatbread, mix all ingredients together, form into a smooth dough ball and let rest (Tip: To make it nice and smooth, rub the dough with some sunflower oil and sprinkle a little flour over it!)
- Finely chop onion and garlic, dice carrots and roast everything in a pan
- Add a splash of red wine as desired, add diced tomatoes and remaining ingredients including spices and cook over low heat
- After the liquid has reduced somewhat and the flavor nuances have developed, add some plant-based cream (e.g. Creme Vega) and taste again
- Now divide the dough into equal-sized pieces and knead each piece slightly. Form small balls and roll out into thin flatbreads. Then let rest
- Brush flatbreads with some sunflower oil and sprinkle with paprika powder and black cumin as desired. Let rest and after about 10 min. place in the preheated oven (convection approx. 190 degrees, top and bottom heat approx. 200 degrees). (Tip: After about 5 min., when the flatbreads are slightly pre-baked, fold them in half so they can be filled more easily later and won’t break!)
- After about 20 minutes, when the flatbreads are slightly brownish and well done, remove from the oven and serve with the filling and yogurt dip
Enjoy your “Styrian wrap”! 🙂
