Navy Bean Loaf
 
 
Author:
Recipe type: Dinner
Ingredients
  • 2 TBSP olive oil
  • 1 leek, sliced
  • 1 inch piece ginger, grated
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 onion, peeled & cubed
  • 3 medium carrots, grated
  • 1 garlic clove, minced
  • 3 TBSP freshly chopped parsley (1 TBSP dry)
  • ½ cup sunflower seeds
  • ½ cup oat bran (optional if want to stay gluten free, or choose gluten-free oat meal)
  • 1 TBSP vegetable bouillon powder
  • 1 15 oz can navy beans (Eden Organics brand have cans with BPA-free lining)
  • 1 15 oz cannellini beans (Eden Organics brand have cans with BPA-free lining)
Instructions
  1. • Preheat oven to 375°F. Oil a loaf pan and line base with parchment paper.
  2. • Sauté leeks in a little olive oil, add ginger, cumin & coriander. Remove from heat after 1 minute and cool.
  3. • Place in food processor: onion, carrots, garlic, parsley, sunflower seeds, oat bran (optional), veggie powder & one of the can of beans. Blend until semi-smooth. Transfer to large bowl and add second can of beans and sautéed leeks.
  4. • Spoon into loaf pan & bake 40-45 minutes until golden brown in color.
  5. • Serve hot or cold with a light green salad.
Nutrition Information
Serving size: 6
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/navy-bean-loaf/