Bean lavash triangles recipe for a tasty snack option

Ingredients for Bean lavash triangles

• 90 ml sunflower oil, plus more as needed

• ½ yellow onion, finely diced

• 440 g canned cranberry or pinto beans, drained, or 720 g cooked homemade beans

• 5 ml kosher salt

• 2.5 ml ground black pepper

• 30 g chopped coriander

• 15 g chopped dill

• 4 large sheets lavash, homemade or shop-bought

How to make Bean lavash triangles

1. Warm 30 ml of oil in a medium saucepan over medium-high heat.

2. Add the onion, reduce the heat to medium, and cook, stirring occasionally, until translucent, about 4 minutes.

3. Stir in the beans, salt, and pepper, and cook until the beans absorb some of the seasoning and are heated through, about 2 minutes.

4. Turn off the heat.

5. Use a potato masher or an immersion blender to mash the beans in the pot until you achieve a paste.

6. Mash in the chopped cilantro and dill, then let the mixture cool to room temperature.

7. Cut the lavash into 12 strips, each 7.5 cm wide and 30.5 cm long.

8. Keep the cut lavash covered or in a cling film to prevent the strips from drying out.

9. To shape each triangle, position a strip of lavash vertically in front of you.

10. Place about 30 g of bean paste at the bottom end of the strip.

11. Fold the bottom left corner of the strip to the right side, about 7.5 cm up from the bottom, to form a triangle that encases the beans.

12. Take the bottom right corner of the triangle and fold it away from you to the left edge of the lavash to enclose the filling, “rolling” the triangle up the lavash and adding a layer to it.

13. Continue folding the triangle all the way up the strip until all the lavash is used.

14. Trim any excess lavash hanging off the edge with scissors.

15. Place the triangle seam-side down and repeat the process with the remaining strips and filling.

16. Line a plate with paper towels.

17. Heat 30 ml of oil in a large frying pan over medium-high heat.

18. Add half of the triangles seam-side down in the oil and fry until golden brown on one side, about 1 minute, adjusting the heat as needed to prevent burning.

19. Flip the triangles over to brown the other side, about 30 seconds to 1 minute more.

20. Transfer the triangles to the paper towel-lined plate and repeat with the remaining oil and triangles.

21. If the pan seems too dry after flipping the triangles, add more oil.

22. Let cool slightly before serving.

23. Store any leftovers in the refrigerator for up to 3 days and reheat in a toaster oven for 3–5 minutes until hot in the centre.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.