Here’s the recipe for the Red Bean Loaf I mentioned in my previous post.
- 1/2 cup dried red beans (or canned beans is good too*)
- 1 onion
- 3/4 cup panko bread crumbs
- 1/8 cup whole wheat flour
- 1 tbsp ketchup
- 1 tbsp paprika
- 1 egg
- 1/2 tsp italian seasoning
- 1/2 tsp oregano
- Salt and pepper to taste
*1/2 cup of dry beans yields about 1 1/2 cup cooked beans. One 15 oz can of beans is about 1 1/2 cups of cooked dry beans.
To prepare and cook the dried beans
- Overnight soaking: Started out with 1/2 cup of dry kidney beans. Soaked overnight in the fridge. Drained and rinsed.
- Quicker soaking: Boil the beans for two minutes, turn off the heat, cover and allow to sit for an hour.
- I cooked the beans on the stove top. In a small pot, add beans and about 1.5 cups of water. The liquid should be about an inch or so above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. Let it simmer for about 60-75 minutes, until beans are tender.
- Preheat the oven to 375 F.
- In a food processor, chop garlic and onion.
- Move to large mixing bowl.
- Place the beans in the food processor and gently pulse a few times. This leaves the bean chunky rather than pasty.
- Add beans to the garlic and onion mixture.
- Add the remaining ingredients in to the large mixing bowl.
- Mix the ingredients using a spatula.
- Spread mixture into a greased pan.
- Bake in oven 15-20 minutes. I used a 11″ by 7″ pan, about 1.5″ deep.
- Cool in pan for 5 minutes.
- Cut into pieces and ready to serve.
As an alternative, the red bean mixture can also be formed into patties. Spray a bit of oil on a pan and form patties, about 6. Bake for about 10-15 minutes on each side.
Red bean loaf out of the oven
Here it is placed between two slices of bread.
Here it is serve with Bulldog sauce and steamed brussels sprouts