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| 1 Tasse | rolled oats |
| 3/4 Tasse | water |
| 1 x ca. 450 g | Can butter beans, drained* |
| 1 Tasse | carrots shredded |
| 1/2 Tasse | Onions finely chopped |
| 2 Esslöffel | Oat bran |
| 1 | egg white |
| 1/8 Teelöffel | garlic powdered |
| 1/8 Teelöffel | pepper |
| 1/4 Teelöffel | oregano |
| 1/4 Teelöffel | basil |
| 1/4 Teelöffel | thyme |
| 1/4 Teelöffel | sage ground |
| | salt |
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*Butter beans (like lima) or Great Northern beans, rinsed, drained 1 cup dry beans make about 2 c puree but I'm not sure about canned.
"Oats, beans and carrots make this deliciously spiced loaf a real high-fiber meal. Try it hot for dinner and have the leftovers in a sandwich the next day."
Preheat oven to 350F Lightly oil a 4x8 inch loaf pan or spray with nonstick cooking spray. Place oats and water in a small bowl and let stand 15 min. Place beans in a large bowl, mash. Add remaining ingredients. Mix well with fork making sure that spices are evenly distributed. Add oats to bean mixture. Mix well. Press firmly into prepared pan. Bake 1 hr 15 min. Invert onto serving plate. Let stand 5 min before slicing.
Per serving: 161 calories, 9 g protein, 1 g fat, 29 g carbohydrate, 19 mg sodium, 0 mg cholesterol, 7 g fiber.
Shared by Elizabeth Rodier Apr 93
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