For the cake we need a red Pinto beans company Mistral. Wash beans and soak in water overnight. Soaked beans, put in a saucepan and cover with water, add salt to taste and put over a medium heat, bring to a boil. Turn down the heat to low, cover and cook for about 1 hour 20 minutes, until the beans are soft. Then drain the water in which the cooked beans.

Carrots and onions wash, peel. Carrots grate on a coarse grater. Onion cut into small cubes. Roast the vegetables in the pan, over medium heat, until soft.

Add mushrooms, butter, chopped garlic and sugar. Simmer on medium heat for 2 minutes

Add boiled beans and mix thoroughly. The stuffing is ready.

Preheat the oven to 190-200 degrees. Form 26 cm greased with butter. Ready puff pastry divide the dough into two circles. The first circle of dough to lay on the bottom of the form and pierce with a fork. The second round pierced on the Board.

Spread the stuffing on top of beans and mushrooms. From top to RUB cheese on a coarse grater.

Cover with second circle of dough. Grease with egg and sprinkle with sesame seeds. Bake in preheated oven for 30 minutes or until Golden brown. Bon appetit!!!