Why you should try topping savory pound cake with sweet beans
Forget the standard breakfast toast. By combining a buttery, herb-infused pound cake with tender, slow-simmered beans in a rich tomato and molasses glaze, you can create a complex dish that balances sweet, savory, and bright citrus notes.
The foundation of this dish relies on a textural contrast between a dense, cake-like base and a glossy, thick bean topping. The pound cake is prepared by creaming room-temperature butter or shortening with sugar until fluffy, then incorporating eggs, flour, baking soda, salt, and orange zest. For an extra layer of flavor, fresh herbs like rosemary can be folded into the batter. Once baked at 375ºF/190ºC, the cake should be cooled completely before being sliced and toasted, ideally under a broiler, to achieve a warm, crisp surface.
The beans—ideally navy or black-eyed peas—undergo a slow transformation. After an optional soak in water for up to a day, the dried beans are simmered in a liquid of water or a water-and-white-wine mix. The cooking process begins with a base of sautéed onion and garlic, supplemented by an initial addition of ketchup, tomato paste, molasses, and Worcestershire sauce. As the beans simmer, they may take an hour or longer to reach tenderness, depending on their state.
The final stage is about achieving a specific, luscious mouthfeel. Once the beans are tender, the seasoning is intensified with more tomato products, spices like paprika, and garlic powder. To create a thick, glossy sauce, a starch slurry is stirred vigorously into the pot. The dish is finished with a bright splash of orange juice and fresh herbs, such as dill, to cut through the richness. Because the recipe makes up to 10 portions, any leftover beans are well-suited for freezing.
Source: Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)
