Baked Two-Bean Loaf Recipe




Baked Two-Bean Loaf Ingredients

1 1/2 cup chickpeas, canned
1/2 cup peas, cooked
1/2 cup onions, chopped
1 tsp ground cumin
1/8 tsp ground cardamom
1/8 tsp ground coriander
1 tsp curry powder
1/8 tsp ground ginger
3 tbsp sunflower or canola oil
2 cup sweet potatoes, mashed, baked
1/2 cup hazelnuts, chopped
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

A Recipe for
Baked Two-Bean Loaf

 

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This is a recipe for Baked Two-Bean Loaf from the recipe cookbook of Recipes-to-go (Bean)


Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




Baked Two-Bean Loaf recipe - a tasty recipe for you to add to your collection!

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Baked Two-Bean Loaf

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Baked Two-Bean Loaf Directions

Saute the chickpeas, peas, onions, cumin, cardamom, coriander, curry
powder, and ginger in the oil in a large saucepan over medium heat
for 5 minutes. Blend the mixure in a food processor or blender till
soft, or mash with a large fork in amedium-size mixing bowl.
Combine the sweet potatoes, hazelnuts, cinamon, and nutmeg in another
bowl, mashing with a fork until soft. Place the chickpea mixture in a
greased 4-cup loaf pan, spreading it out evenly. Spread the sweet
potato mixture over it. Bake in a preheated 350 degree oven for 40
minutes, then let cool on counter for one hour. Invert and serve in
slices.

From DEEANNE's recipe files

Serves: 4

 

 

 

 

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Baked Two-Bean Loaf Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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