Pinto Bean Loaf

[Guest guest]

Pinto Bean Loaf

 

3 cups pinto beans, cooked and mashed

1 cup tomato sauce

1 cup bread crumbs, finely ground (gluten-free if necessary)

1/4 cup onion, minced

1/4 cup oatmeal (or quinoa for gluten-free)

3 tsp. egg replacer (powder)

4 Tbsp. water

1/4 cup catsup or barbeque sauce

salt to taste

 

Preheat oven to 350°. Blend water and egg replacer and mix until frothy.

Combine all ingredients, except catsup, in a large bowl. Mix well. Turn

into a non-stick loaf pan (9 1/4 x 5 1/4 x 3). Flatten. Spread catsup or

barbeque sauce over the top. Bake for 45 minutes.

 

Makes a great sandwich spread when cold.