Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dry Lima Beans |
| 1 each | Small onion chopped |
| ⅓ cup | Flour |
| 1 each | Beaten egg |
| 1½ cup | Chopped carrots |
| ¼ teaspoon | Black pepper |
| 1 x | American cheese slices |
| ¼ cup | Butter |
| 1 cup | Thinly sliced celery |
| 1 cup | Skim milk |
| 1 cup | Soft wholewheat crumbs |
| 1 teaspoon | Salt |
| ½ cup | Chopped peanuts |
Soak beans over night in cold water.Drain, rinse, and cook in water to cover until tender, about 1½ hours. Drain beans and mash. Melt butter in saucepan, add onion, saute 3 mins, add celery, cover, cook until tender. Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove from heat, stir in beaten egg,, add bread crumbs, carrots, salt, pepper and peanuts. Spoon mixture into a greased 8 x 4 inch loaf pan and bake at 375 degrees for 35 - 45 minutes. Arrange cheese slices on top, return to the oven until cheese melts. Serves 6. (from the L.A. Times California Cookbook)