Made with 3 Ingredients

2 cans black beans (15 ounces / 425 g each), drained, rinsed, and patted dry
4 large eggs
2 teaspoons baking powder
Prepare the beans: Drain 2 cans black beans, rinse them thoroughly under cool water, and leave them in a fine-mesh strainer for several minutes. Pat them dry with a clean towel. Removing excess liquid keeps the loaf from becoming wet or gummy.

Prepare the pan and oven: Preheat the oven to 350°F (175°C). Lightly grease a standard 9-by-5-inch loaf pan, then line the bottom and long sides with parchment paper so the baked loaf lifts out cleanly.

Blend the batter: Add the drained black beans, 4 large eggs, and 2 teaspoons baking powder to a high-speed blender or food processor. Blend until completely smooth and creamy, stopping to scrape the sides as needed. No visible bean pieces should remain.

Add optional flavorings: For a savory loaf, blend in up to 1/2 teaspoon fine salt, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, or 1 teaspoon dried Italian herbs. These additions are optional and are not required for the three-ingredient base recipe.

Rest the batter: Let the smooth batter stand for 5 minutes so the baking powder disperses and the mixture settles. The batter should be thick but pourable; do not add water or bean liquid.

Fill the pan: Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter once or twice to release large air pockets. If desired, add up to 1 tablespoon mixed sesame, pumpkin, sunflower, or flax seeds as an optional topping.