Black Bean Potato Loaf

Swirls of garlicky potatoes accent this protein-packed bean loaf.

2 potatoes, peeled, and boiled
4 cloves garlic, minced
1 onion, finely chopped
1 tablespoon oil
2 carrots, finely chopped
2 stalks celery
2 cups black beans
1/2 cup vegetable broth or water
1/2 cup whole wheat bread crumbs
1/2 cup parsley, finely chopped

Salt or soy sauce to taste

Preheat oven to 350. In a bowl, mash potatoes and 1/2 of the garlic together.

In small skillet, saute onion in oil until translucent. Add carrots and celery, cover and cook 3 to 5 minutes, or until soft.

In a blender or processor, puree beans, broth, crumbs,and remaining garlic. Mix in cooked vegetables and parsley. Season with salt or soy sauce.

Press some bean mixture into greased 9-x5-inch loaf pan. Press in a layer of potatoes, and alternate with beans mixture, until layered loaf is formed. Bake for 1 hour, or until firm and slightly crusty.

Makes 1 loaf, enough for 6 to 8 sandwiches or top with gravy.

Per Serving: Servings 6; Calories 134; Sodium 47 mg;
Carbohydrate 39 gm; Protein 5 gm; Fat 0 gm; Fiber 4 gm; cholesterol 0 mg.