Gluten-free bean cake with cheese, cumin, and nuts.

The night before. Cover the beans with about two and a half times their volume of water and leave them until the next morning.

The next day: Drain and rinse the beans. Bring a large volume of water to a boil and then immerse them. Cook for 1 hour at a simmer. Drain and set aside.

First, prepare a puree of cooked legumes. Place the blanched beans in the blender with the melted butter. Blend until you achieve a smooth paste.

Add the eggs. Blend again.

Then add the walnut halves, the cheese cut into small cubes, the grated cheese, and season with pepper, salt, and cumin to taste.

To finish, pour the mixture into a loaf pan that has been lined with parchment paper and bake for 40 minutes at 180°C.