Title: Lima Bean Health Loaf
Categories: Vegetable
Yield: 6 Servings
| 1 | c | Dry Lima Beans |
| 1 | | Small onion chopped |
| 1/3 | c | Flour |
| 1 | | Beaten egg |
| 1 1/2 | c | Chopped carrots |
| 1/4 | ts | Black pepper |
| | | American cheese slices |
| 1/4 | c | Butter |
| 1 | c | Thinly sliced celery |
| 1 | c | Skim milk |
| 1 | c | Soft wholewheat crumbs |
| 1 | ts | Salt |
| 1/2 | c | Chopped peanuts |
Soak beans over night in cold water.Drain, rinse, and cook in water to
cover until tender, about 1 1/2 hours. Drain beans and mash. Melt butter in
saucepan, add onion, saute 3 mins, add celery, cover, cook until tender.
Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove
from heat, stir in beaten egg,, add bread crumbs, carrots, salt, pepper and
peanuts. Spoon mixture into a greased 8 x 4 inch loaf pan and bake at 375
degrees for 35 - 45 minutes. Arrange cheese slices on top, return to the
oven until cheese melts. Serves 6. (from the L.A. Times California
Cookbook)