Bean Loaf

This richly textured bean loaf is both satisfying and filling, comfortably feeding six people. This will bring back fond memories of enjoying your mother’s homemade meatloaf, but you won’t have to worry about the cows or the health consequences!

A large portion of both beans and grains makes this a protein- and fiber-rich meal. This is gluten-free, relying on oats instead of wheat.

This dish is also highly customizable, and can be a great way to empty out the fridge and save just a bit more money at the end of the month!

Ingredients

• For the Bean Loaf
• 15 ounces chickpeas (drain and save liquid from can, the aquafaba, for later)
• 30 ounces black beans (or two standard cans)
• 1 cup rolled oats ground to a course texture in food processor
• 1/4 cup walnuts (optional for more texture
• 1 cup corn meal
• 2 tbsp liquid smoke
• 2 large onions, diced
• 3 tbsp spicy brown mustard (or preferred)
• 1/2 cup aquafaba from chickpea can above
• 1 tbsp Frank’s Red Hot (optional)
• 2 tsp salt or to taste
• 1 tsp black pepper or to taste
• 1/3 cup ketchup or tomato paste
• 1 cup BBQ sauce, described below (alternatively, use a store bought sauce)
• For the BBQ Sauce
• 1 cup tomato sauce
• 3 cloves garlic
• 1/4 cup apple cider vinegar
• 1 tbsp molasses
  1/4 cup brown sugar or maple syrup
• 1 tsp salt
• 1 tsp paprika
• 1 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 tbsp cilantro
• 1 tbsp cornstarch plus 2 tbsp water

Instructions

For the Bean Loaf

1. Preheat the oven to 375.
2. Process oats until they form a course flour, and set aside.
3. Process chickpeas and black beans until they form a smooth consistency, adding the aquafaba as necessary.
4. Add the processed beans to the oat flour, and then add the cornmeal, liquid smoke, and remaining aquafaba.
5. Saute onions until they are translucent. (Optional for softer onions.)
6. Add onions to bean loaf mixture with ketchup, hot sauce, mustard, and spices.
7. Once well mixed, transfer bean loaf mixture to 7” x 11” casserole dish or equivalent oven-safe container.
8. Evenly spread BBQ sauce over the top of the bean loaf.
9. Cook bean loaf at 375 for 40 minutes.
10. Allow the bean loaf to cool for at least fifteen minutes.

For the BBQ Sauce

1. Mix together the corn starch and water, and set aside.
2. Put the sauce ingredients together in a sauce pan and mix together.
3. Bring to boil, add corn starch slurry, and let simmer for five more minutes.