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Bean loaf
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| Artist: |
_ |
| Categories: |
Bakery, Entrees, Loaf |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Rolled oats | | 3/4
| cup | Water | | 1
| lbs | Can butter beans, drained* | | 1
| cup | Shredded carrots | | 1/2
| cup | Onions, finely chopped | | 2
| tbsp | Oat bran | | 1
| | Egg white | | 1/8
| tsp | Garlic powder | | 1/8
| tsp | Pepper | | 1/4
| tsp | Oregano | | 1/4
| tsp | Basil | | 1/4
| tsp | Thyme | | 1/4
| tsp | Ground sage | | | Salt to taste |
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Procedures:
| 1 | *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. | | 2 | "oats, beans and carrots make this deliciously spiced loaf a real high-fiber meal. | | 3 | 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. | | 4 | Place oats and water in a small bowl and let stand 15 min. place beans in a large bowl, mash. | | 5 | Add remaining ingredients. | | 6 | Mix well with fork making sure that spices are evenly distributed. | | 7 | Add oats to bean mixture. | | 8 | Mix well. | | 9 | Press firmly into prepared pan. | | 10 | Bake 1 hr 15 min. invert onto serving plate. | | 11 | Let stand 5 min before slicing. | | 12 | Per serving: 161 calories, 9 g protein, 1 g fat, 29 g carbohydrate, 19 mg sodium, 0 mg cholesterol, 7 g fiber. |
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