Ingredients
- 1 onion (chopped)
- 1 egg (beaten)
- 260 gr dry lima beans
- 240 ml skim milk
- 190 gr carrots (chopped)
- 130 gr soft wholewheat crumbs
- 100 gr thinly celery (sliced)
- 100 gr peanuts (chopped)
- 55 gr butter
- 40 gr flour
- 3 gr salt
- 1 gr black pepper
- 1 slice american cheese
Soak beans over night in cold water.Drain, rinse, and cook in water to cover until tender, about 1.5 hours. Drain beans and mash. Melt butter in saucepan, add onion, saute 3 mins, add celery, cover, cook until tender. Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove from heat, stir in beaten egg,, add bread crumbs, carrots, salt, pepper and peanuts. Spoon mixture into a greased 8 x 10 cm loaf pan and bake at 190ºC or 35 45 minutes. Arrange cheese slices on top, return to the oven until cheese melts. Serves 6. (from the L.A. Times California Cookbook)
