Pink Bean Loaf

Tapioca starch serves as a good binder for this loaf, though two lightly beaten eggs may be substituted.

Serves 5-6.

Ingredients:

• 2 c cooked pink beans, drained
• 1 1/3 c fine fresh bread crumbs
• 1 medium onion, minced or grated
• 1 medium carrot, peeled and minced or grated
• 1/4 c ketchup
• 1/4 c nutritional yeast
• 2 Tbsp white miso (Shiro miso paste)
• 1 Tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp red pepper flakes
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1/3 cup tapioca starch

Directions:

1. Preheat oven to 350 degrees F, and grease a small baking pan or sheet with shortening or cooking spray.
2. In a large bowl, mash the pink beans with a potato masher or pastry cutter until no whole beans appear. Add remaining ingredients and blend.
3. Use your hands to mix well. Place on prepared pan, forming into a loaf shape. Bake for 50-60 minutes. Squiggle some ketchup over the top in a pleasing pattern. Allow to cool 15 minutes before removing to a platter if desired. Slice and serve with potatoes and/or vegetables.