RECIPES
Three-Bean Loaf
by petbuiz | Mar 12, 2012
- PREP
- 15 m
- COOK
- 50 m
- TOTAL
- 1h 05m
A tangy sweet topping graces this wholesome and economical loaf. As long as you have your oven turned on, make some roasted potatoes, carrots, and brussels sprouts as accompaniments. Serve with Creamy Mushroom Gravy or ketchup.
INGREDIENTS
SERVES 8
- 1 tbsp Olive Oil
- 1 medium Yellow Onion
- 1 large Carrot, Raw
- 1 medium stalks Dole Celery
- 4 cloves Garlic Clove
- 15 1/2 oz Chickpeas, Canned
- 15 1/2 oz 365 Organic Canned Black Beans
- 15 1/2 oz Canned Kidney Beans Dark Red
- 1/2 cup Ketchup
- 2 tbsp Soy Sauce
- 1/2 tsp Salt*
- 1/2 tsp Ground Black Pepper
- 1 cup Panko Japanese Style Bread Crumbs
- 1/2 cup Old Fashioned Quaker Oats
- 1/2 cup Bobs Red Mill Vital Wheat Gluten Flour - 22 Oz
- 1/2 cup Parsley, Raw Fresh
- 2 tbsp Mustard, Spicy Brown
- 1 tbsp Light Brown Sugar
- 2 tsp Organic Apple Cider Vinager
DIRECTIONS
1
Prep: Finely chop yellow onion. Finely chop carrot. Finely chop celery. Mince garlic. Rinse and drain beans. Chop parsley.
2
Preheat oven to 375 degrees F. Lightly oil a 9-inch loaf pan and set aside.
3
In a large skillet, heat the oil over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 10 minutes. Remove from heat and set aside.
4
Place the three varieties of beans in a large bowl. Mash well, leaving some texture. Add the onion-carrot mixture, then stir in 1/4 cup of the ketchup, soy sauce, salt and pepper. Add the bread crumbs, oats, flour and parsley and mix until well combined. Spread the mixture evenly in the prepared pan and smooth the top.
5
In a small bowl, combine the remaining 1/4 ketchup with mustard, sugar, and vinegar and mix well. Spread the topping mixture on top of the loaf. Bake until firm, 50 to 60 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside on a wire rack for 10 minutes before slicing.
