Bean Soufflé with Raisin Topping

This delightful Bean Soufflé combines the traditional comfort of a soufflé with the earthy flavors of beans, creating a light and airy dish. The creative touch of a sweet raisin topping adds a perfect contrast, making it a unique and appealing option for both brunch and dinner. It's vegetarian-friendly and packed with protein, meeting various dietary requirements.

Ingredients:

• 1 cup cooked white beans (such as cannellini or navy beans)
• 3 large eggs, separated
• 1/4 cup milk (or dairy-free alternative)
• 1/4 cup grated Parmesan cheese (optional for a richer flavor)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 1/2 cup raisins
• 2 tablespoons honey or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a soufflé dish or individual ramekins with olive oil.
2. In a blender or food processor, combine the cooked beans, egg yolks, milk, Parmesan cheese (if using), salt, pepper, garlic powder, and nutmeg. Blend until smooth and creamy.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the bean mixture into the egg whites until well combined, being careful not to deflate the egg whites.
4. Pour the soufflé mixture into the prepared dish or ramekins. Bake for 25-30 minutes or until the soufflé is puffed and golden on top.
5. While the soufflé is baking, prepare the raisin topping. In a small saucepan over low heat, combine the raisins, honey or maple syrup, lemon juice, and cinnamon. Cook until the raisins are plump and the mixture is slightly thickened, about 5-7 minutes.
6. Once the soufflé is done, remove it from the oven and let it sit for a few minutes before serving. Top with the warm raisin mixture and enjoy!