Soak the beans for 12-14 hours in water. I'm making a filling for dark red bean pies.
Drain the water from the beans, rinse and boil the beans until tender.
For the sourdough, mix warm water, flour and yeast. Put the container with the sourdough in the heat for the approach for 15 minutes. (tighten the container with food wrap or cover it with a lid)
The sourdough should increase in volume three times.
In the sifted flour, pour warm water, corn (any vegetable) oil, the sourdough that has come up, add salt, sugar and bran. (it is better to use wheat or rye bran)
Knead a smooth, soft, plastic dough. Immediately pour all the flour is not necessary. You may need to adjust the amount of it.
The container with the dough is tightened with food wrap and put in the heat for 35-40 minutes for the approach.
While the dough is suitable, prepare the filling.
Finely chop the onion and fry in a well-heated DRY pan for a couple of minutes, stirring constantly.
Add diced bell pepper to the onion.
And tomatoes. Stir the vegetables, reduce the heat to moderate, cover the pan with a lid and simmer the vegetables for 4-5 minutes. Due to the fact that the vegetables are cooked under the lid, stewed, and not fried, the filling turns out juicy.
Chop the boiled beans in a blender into a large crumb. Not to the point of puree. It seems to me that this way the filling is more interesting.
Add the chopped beans to the stewed vegetables, mix, season with ground coriander and garlic powder. Add salt to taste. Preheat the filling on low heat for a couple of minutes. Remove from heat. Cool down.
The dough came up. It has tripled in volume.
Place the dough on a work surface lightly dusted with flour, knead, and divide into four equal parts. You can make one large pie, two medium-sized pies, or several small ones. Molding - at your request! I cook 4 round pies like Ossetian ones.
Roll out each part of the dough into a circle 3-4 mm thick.
In the middle of the circle, put 1/4 of the filling.
Collect the edges of the tortilla in a "bag".
Turn the cake over and carefully roll it out as thin as possible.
Transfer the pies to a baking sheet lined with teflon sheet or parchment. Prick the pies with a fork over the entire surface.
Cover with a napkin or a thin towel and put in the heat for 15 minutes.
Bake the pies in a preheated 180° oven for 20-25 minutes.
Ready-made pies can be greased with vegetable oil mixed with chopped herbs. Or aromatic vegetable oil.
Everything is ready!