| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Rolled oats |
| 3/4 |
c |
Water |
| 1 |
lb |
Can butter beans, drained* |
| 1 |
c |
Shredded carrots |
| 1/2 |
c |
Onions, finely chopped |
| 2 |
tb |
Oat bran |
| 1 |
|
Egg white |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Ground sage |
|
|
Salt to taste |
INSTRUCTIONS
*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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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