Thursday, January 22, 2009

Bean Loaf

Oh yes, the family classic is finally making an apperance on the blog! This recipie has been a staple for family gatherings for a good decade and a half - a product of my mother's work in sustainable agriculture. The concept came from a community food project in Minneapolis, MN - and was lovingly tweaked over the years by my mother - happy to have something to please two vegetarian daughters come Thanksgiving. You can also go hog wild on molds here too - mom has tried a number fun shapes and sizes over the years. It's hard to beat the basic loaf pan, but have fun with it.

A note on beans - though some have predicted that beans will be the food of 2009 - it's hard not to appreciate the humble bean's enduring value to human kind. As a former staunch ovo-lacto vegetarian I can tell you, beans are your friends! Yes, even if you need beano to safely consume them in mixed company. Rice + beans = a perfect nutritional protien, what omnivores get from animal protien, you can get from non-animal sources (and lower calories per serving to boot!). These days especially, it's easy to appreciate the bean's stellar nutritional value and earthly prices. They also have a much longer shelf-life.

Even though I now eat organic, sustainably raised foul, I will always have a very special place in my heart and gullet for the humble and delicious bean.

Bean Loaf

4 c bread crumbs (fresh bread pulsed in food processor or blender is ideal)
3 cans of beans rinsed and drained (kidney, black, pinto, navy, butter beans all acceptable)
2 c shredded chedder cheese
1/4 c non-hydrogenated shortening or butter
1/2 c onion, diced
salt and pepper to taste
1 eggs

In food processor or blender, pulse beans until smooth. Empty into large mixing bowl. Add bread crumbs, cheese, onion, egg, salt and pepper to taste and stir till combined. Pat down into well-greased loaf pan. Bake at 375 F for about an hour - melt the 1/4c butter or shortening & baste the loaf halfway through baking. Bake until a knife inserted comes out clean. Allow to cool on a rack, then turn over onto plate.


1 comment:

Tricia said...

This tart looks AMAZING!!! and a great photo too, yeah girl :)