Pinto Bean Loaf
Yield
1 loafPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pinto beans
cooked, mashed |
|
| 1 | cup |
tomato sauce
|
|
| 1 | cup |
bread crumbs
finely ground |
|
| ¼ | cup |
onions
minced |
|
| ¼ | cup |
oatmeal
quick |
|
| 3 | teaspoons |
liquid egg substitute
mixed with 4 tablespoons water |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ¼ | cup |
ketchup
or barbecue sauce |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pinto beans
cooked, mashed |
|
| 237 | ml |
tomato sauce
|
|
| 237 | ml |
bread crumbs
finely ground |
|
| 59 | ml |
onions
minced |
|
| 59 | ml |
oatmeal
quick |
|
| 15 | ml |
liquid egg substitute
mixed with 4 tablespoons water |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 59 | ml |
ketchup
or barbecue sauce |
|
Directions
Preheat oven to 350℉ (180℃).
Combine all ingredients, except ketchup, in a large bowl.
Mix well. Turn into a non-stick loaf pan, 9¼x5¼x3, and flatten.
Spread ketchup or BBQ sauce over the top.
Bake for 45 minutes.
