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Lima Bean Loaf

Ingredients
  Dry lima beans 1 Cup (16 tbs)
  Margarine 2 Tablespoon
  Onion 1 Small, chopped
  Thinly sliced celery 1 Cup (16 tbs)
  Whole-wheat flour 1⁄4 Cup (4 tbs)
  Skim milk 1 Cup (16 tbs)
  Egg 1 , beaten
  Whole wheat bread crumbs 1 Cup (16 tbs), soft
  Chopped carrots 1 1⁄2 Cup (24 tbs), or grated
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped peanuts 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Take a bowl and soak beans in cold water overnight.
2) Preheat oven to 375° F.

MAKING
3) Drain the beans and cook in water, covered, for about 1 1/2 hours or until tender.
4) Drain the beans and mash them.
5) Take a saucepan and melt margarine in it. Add onion and saute for about 3 minutes.
6) Add celery and cook, covered, until tender.
7) Add flour and cook for about 2 minutes.
8) Add milk and cook until thickened, stirring constantly.
9) Remove from heat and stir in the egg.
10) Add carrots, crumbs, pepper, peanuts and salt.
11) Take an 8-by-4-inch non-stick loaf pan and spoon out the mixture in it. Bake for about 35-40 minutes.

SERVING
12) Remove from pan and transfer to a platter. Slice and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
140 Minutes
Ready In: 
0 Minutes
Servings: 
6

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