Bean Loaf Recipe

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Bean Loaf Recipe

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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
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Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
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Bean Loaf

Ingredients

1 cup rolled oats
3/4 cup water
1 lb 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
1 salt to taste

Preparation

*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

Servings: 6