Lima bean health loaf
6 Servings
Ingredients
| Quantity | 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 |
Directions
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)
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