Bean loaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rolled oats |
| ¾ | cup | Water |
| 1 | pounds | Can butter beans, drained* |
| 1 | cup | Shredded carrots |
| ½ | cup | Onions, finely chopped |
| 2 | tablespoons | Oat bran |
| 1 | Egg white | |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Ground sage |
| Salt to taste | ||
Directions
*Butter beans (like lima) or Great Northern beans, rinsed, drained 1 cup dry beans make about 2 c puree but I'm not sure about canned.
"Oats, beans and carrots make this deliciously spiced loaf a real high-fiber meal. Try it hot for dinner and have the leftovers in a sandwich the next day."
Preheat oven to 350F Lightly oil a 4x8 inch loaf pan or spray with nonstick cooking spray. Place oats and water in a small bowl and let stand 15 min. Place beans in a large bowl, mash. Add remaining ingredients. Mix well with fork making sure that spices are evenly distributed. Add oats to bean mixture. Mix well. Press firmly into prepared pan. Bake 1 hr 15 min. Invert onto serving plate. Let stand 5 min before slicing.
Per serving: 161 calories, 9 g protein, 1 g fat, 29 g carbohydrate, 19 mg sodium, 0 mg cholesterol, 7 g fiber.
Source: Oat Cuisine c. 1989 Bobbie Hinman, Prima Publishing, Rocklin, CA Shared by Elizabeth Rodier Apr 93