American Bean Bread
The bread tastes delicious with butter when it's still warm.
Yield
12 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cups |
pinto beans
cooked, sieved or 1 15-ounce can with liquid, sieved |
|
| 1 ½ | cups |
cornmeal
|
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
buttermilk
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
pinto beans
cooked, sieved or 1 15-ounce can with liquid, sieved |
|
| 355 | ml |
cornmeal
|
|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
buttermilk
|
|
| 1 | x |
salt
to taste |
*
|
| 5 | ml |
baking soda
|
|
Directions
Combine all the ingredients, beating just enough to make a smooth batter.
Turn into a greased loaf pan and bake 45 to 50 minutes in an oven preheated to 375℉ (190℃).
When top browns and sides pull away from the pan, turn out and cool on a rack.
Delicious warm with butter.
