This recipe was taken from a vegetarian cookbook my grandmother gave my mom and I. I have made it several times, and will continue to do so for as long as I continue to crave it. Pair this loaf with a side of vegetables and a cheese serving, and it makes a well balanced meal.
The ingredients are as follows:
2 14 ounce cans of pinto beans (washed and drained), 1 onion chopped, 2 T tomato paste, 1/2 to 1 cup breadcrumbs of any kind (I used grape nuts cereal), 1/2 cup parmesan cheese, 1 egg, 1tsp cumin, 1 tsp chili powder, 1 tsp coriander, 1 tsp salt, 1 tsp pepper
Puree the ingredients in a food processor until smooth. Spoon the mixture into a greased bread pan and bake at 350 degrees for 1 hour. The loaf makes four generous servings.
The nutritional information is as follows:
Hearty Bean Loaf: 1265 energy, 70 grams of protein, 54 grams of fiber
1 Serving Hearty Bean Loaf: 316 energy, 17.5 grams of protein, 13.5 grams of fiber
