Baked Two-Bean Loaf Recipe

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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 Recipe for Baked Two-Bean Loaf is one of thousands in the Recipes-to-go Bean Cookbook.

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

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Baked Two-Bean Loaf

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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

Baked Two-Bean Loaf Recipe brought to you by Recipes To-Go

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

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