Recipe: Kidney Bean Loaf

Kidney Bean Loaf

2 T chopped onions
2 T vegetable oil
4 C cooked kidney beans
1 grated carrot
1 T chopped parsley
½ C tomatoes
1 C whole wheat crumbs
2 eggs, beaten
2 celery stalks, chopped
1 t oregano
1-1/2 t sweet basil

Tomato sauce to taste

Sauté onions in oil in skillet until brown; add to beans. Add carrot, parsley, tomatoes, crumbs, eggs, celery, oregano, and 1 T sweet basil. Mix well. Spoon into greased loaf pan. Bake at 350°F for 1 hour. Mix tomato sauce and remaining sweet basil. Serve with loaf.