From a cookbook dated 1946- I found it when going through stuff. I got it free from the library in a huge box.
BEAN ROAST
1 1/2 c. cooked dried beans
1 onion, minced
1/4 c. chopped parsley and green celery tips, mixed
2 eggs, well beaten
3/4 c. whole-wheat bread crumbs
1/2 t. salt
2 t. melted butter
paprika
Combine the beans, onion, and parsley with the well beaten eggs. Mix in the remaining ingredients and turn into a buttered shallow baking pan. Pat into loaf shape and sprinkle well with paprika. Bake in a moderate oven (350 degrees) 15-20 minutes, until browned. Serve with green pepper sauce and garnish with springs of parsley.
BEAN PATTIES
1 c. cooked navy or other beans
1 onion, chopped
1/2 green pepper, minced
1/2 c. chopped parsley, packed
1 c. canned tomato pulp
2 eggs, well beaten
4 T. melted butter
1 t. salt
1 c. whole-wheat b read crumbs
Mash the beans or press though through a sieve. Mix in the other ingredients to make a mixture dry enough to shape. Form into round cakes and place on an oiled shallow baking pan. Brush the top of each cake with milk several times during the baking. Bake 15 minutes in a hot oven (450 degrees). Serve with tomato sauce or any other desired.
BEAN CROQUETTES
1 1/2 c. baked beans
1 onion. shredded fine
3/8 c. tomato juice
1 T. chili sauce
3/4 t. curry powder
1 1/2 T salt
1 1/2 T. melted butter
1 1/2 c. dry whole-wheat bread crumbs
Mash the beans or press them t hrough a sieve. Add the remaining ingredients, except crumbs, and mix thoroughly. Then add the crumbs, using only enough to make a mixture firm enough to mold. Divide into heaping servingspoonfuls and mold into the desired shape. Roll in whole-wheat bread flour or crumbs. Dip in either the white or yolk of 1 egg, thoroughly blended with 1 T. of water. Roll in whole-wheat cracker crumbs and place on a buttered baking pan. Bake in a hot oven (425 degrees) about 15 minutes, until browned. Turn once during baking if necessary to brown both sides. Serve with a be getable cream sauce or as an accompaniment for a raw vegetable salad.
BEAN ROAST
1 1/2 c. cooked dried beans
1 onion, minced
1/4 c. chopped parsley and green celery tips, mixed
2 eggs, well beaten
3/4 c. whole-wheat bread crumbs
1/2 t. salt
2 t. melted butter
paprika
Combine the beans, onion, and parsley with the well beaten eggs. Mix in the remaining ingredients and turn into a buttered shallow baking pan. Pat into loaf shape and sprinkle well with paprika. Bake in a moderate oven (350 degrees) 15-20 minutes, until browned. Serve with green pepper sauce and garnish with springs of parsley.
BEAN PATTIES
1 c. cooked navy or other beans
1 onion, chopped
1/2 green pepper, minced
1/2 c. chopped parsley, packed
1 c. canned tomato pulp
2 eggs, well beaten
4 T. melted butter
1 t. salt
1 c. whole-wheat b read crumbs
Mash the beans or press though through a sieve. Mix in the other ingredients to make a mixture dry enough to shape. Form into round cakes and place on an oiled shallow baking pan. Brush the top of each cake with milk several times during the baking. Bake 15 minutes in a hot oven (450 degrees). Serve with tomato sauce or any other desired.
BEAN CROQUETTES
1 1/2 c. baked beans
1 onion. shredded fine
3/8 c. tomato juice
1 T. chili sauce
3/4 t. curry powder
1 1/2 T salt
1 1/2 T. melted butter
1 1/2 c. dry whole-wheat bread crumbs
Mash the beans or press them t hrough a sieve. Add the remaining ingredients, except crumbs, and mix thoroughly. Then add the crumbs, using only enough to make a mixture firm enough to mold. Divide into heaping servingspoonfuls and mold into the desired shape. Roll in whole-wheat bread flour or crumbs. Dip in either the white or yolk of 1 egg, thoroughly blended with 1 T. of water. Roll in whole-wheat cracker crumbs and place on a buttered baking pan. Bake in a hot oven (425 degrees) about 15 minutes, until browned. Turn once during baking if necessary to brown both sides. Serve with a be getable cream sauce or as an accompaniment for a raw vegetable salad.
