Navy Beans are an excellent source of protein and support kidney-adrenal health, overall metabolism and help regulate blood sugar levels.
Navy Bean Loaf
Author: Kirstin Nussgruber
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
- • Preheat oven to 375°F. Oil a loaf pan and line base with parchment paper.
- • Sauté leeks in a little olive oil, add ginger, cumin & coriander. Remove from heat after 1 minute and cool.
- • 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.
- • Spoon into loaf pan & bake 40-45 minutes until golden brown in color.
- • Serve hot or cold with a light green salad.
Nutrition Information
Serving size: 6
