It was a rainy Sunday afternoon when I stumbled upon a recipe that would soon become a staple in my household – lima bean loaf. Intrigued by the idea of a vegetarian alternative to the traditional meatloaf, I set out on a culinary adventure to transform this humble legume into a flavorful and satisfying dish. Join me as I uncover the secrets behind the delectable lima bean loaf and how you can easily recreate it in your own kitchen.
What is Lima Bean Loaf?
Lima bean loaf is a savory vegetarian dish that mimics the texture and flavors of traditional meatloaf but with a plant-based twist.
Made primarily with cooked lima beans, vegetables, and seasonings, this dish offers a wholesome and protein-rich alternative for those looking to incorporate more meatless meals into their diet.
Why this recipe works?
The magic of lima bean loaf lies in its simplicity and versatility. The combination of creamy lima beans, aromatic herbs, and crunchy vegetables creates a harmonious blend of flavors and textures that are sure to satisfy even the most discerning palates.
Whether you are a seasoned vegetarian or simply looking to add more plant-based options to your menu, this recipe is a winner for all occasions.
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What You’ll Need to Make this Dish:
- Butter or margarine: I used butter to add richness and flavor to my lima bean casserole, creating a deliciously creamy base for the dish.
- Dry lima beans: I chose dry lima beans as the main ingredient for my casserole, providing protein and a hearty texture.
- Oregano: I added oregano to my casserole for its aromatic and earthy flavor, enhancing the overall taste profile of the dish.
- Chopped peanuts: I included chopped peanuts to add crunch and nuttiness to my casserole, creating a delightful contrast of textures.
- Garlic powder: I used garlic powder to infuse my casserole with savory garlic flavor, adding depth and complexity to the dish.
- Small onion: I included chopped onion to add sweetness and aroma to my casserole, enhancing its overall flavor profile.
- Celery: I added sliced celery to my casserole for its crisp texture and subtle flavor, adding freshness to the dish.
- Flour: I used flour to thicken the sauce in my casserole, creating a creamy and luscious consistency.
- Milk: I chose milk to create a creamy and rich sauce for my casserole, adding a velvety texture to the dish.
- Salt: I included salt to season my casserole, enhancing the flavors of the other ingredients and bringing out their natural tastes.
- Black pepper: I added black pepper to my casserole for its mild heat and peppery flavor, balancing the dish’s richness.
- Egg: I used beaten egg to bind the ingredients together in my casserole, creating a cohesive and delicious filling.
- Soft whole wheat bread crumbs: I included soft whole wheat bread crumbs to add texture and absorbency to my casserole, ensuring a moist and flavorful dish.
- Carrots: I added chopped carrots to my casserole for their sweetness and vibrant color, enhancing the overall presentation of the dish.
- American cheese slices: I used American cheese slices to add creamy richness and a gooey texture to the top of my casserole, creating a deliciously cheesy finish.
Transition: Now that we have gathered all the ingredients, let’s dive into the process of creating this delectable lima bean loaf.
How to Make Lima Bean Loaf?
Step 1:
First, I’ll take 1 cup of dry lima beans and soak them overnight in cold water. This helps to soften them and reduce the cooking time.
Step 2:
After soaking, I’ll drain and rinse the lima beans thoroughly. Then, I’ll cook them in a pot with enough water to cover until they’re tender, which usually takes about 1 1/2 hours.
Step 3:
Once the lima beans are tender, I’ll drain them and then mash them using a fork or a potato masher until they’re smooth and creamy.
Step 4:
In a saucepan, I’ll melt 1/4 cup of butter over medium heat. Then, I’ll add 1 small chopped onion and sauté it for about 3 minutes until it becomes fragrant and translucent.
Step 5:
To the saucepan, I’ll add 1 cup of sliced celery and cover it, allowing it to cook until tender.
Step 6:
Now, I’ll sprinkle in 1/3 cup of flour and stir it into the vegetable mixture. I’ll cook it for about 2 minutes to remove the raw flour taste.
Step 7:
Gradually, I’ll pour in 1 cup of milk, stirring constantly to avoid lumps, until the mixture thickens into a creamy sauce.
Step 8:
Once the sauce has thickened, I’ll remove the saucepan from the heat and quickly stir in 1 beaten egg, ensuring it’s well incorporated.
Step 9:
Now, I’ll add in the remaining ingredients: 1 cup of soft whole wheat bread crumbs, 1 1/2 cups of chopped carrots, 1/4 cup of chopped peanuts, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano, and 1/8 teaspoon of garlic powder. I’ll mix everything together until evenly combined.
Step 10:
I’ll preheat my oven to 375°F (190°C) and grease an 8 x 4 inch loaf pan. Then, I’ll spoon the mixture into the prepared loaf pan, spreading it out evenly.
Step 11:
Into the oven it goes for 35 to 45 minutes, or until the loaf is set and golden brown on top.
Step 12:
Once the loaf is cooked through, I’ll arrange slices of American cheese over the top and return it to the oven. I’ll bake it for a few more minutes until the cheese melts and forms a deliciously gooey topping.
Step 13:
Finally, I’ll remove the lima bean loaf from the oven and let it cool slightly before slicing and serving. It’s a hearty and flavorful dish that’s perfect for any meal!
Tips:
1. Use canned lima beans as a time-saving alternative.
2. Experiment with different vegetable combinations for added flavor and nutrition.
3. Substitute breadcrumbs with crushed crackers for a crunchy texture.
4. Add a dash of hot sauce for a spicy kick.
5. For a vegan version, swap butter and milk with plant-based alternatives.
How to Store Leftovers?
To store leftover lima bean loaf, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days or freeze for longer shelf life. Simply reheat in the oven or microwave before serving.
Nutrition Information:
– Calories: 250 per serving
– Protein: 10g
– Carbohydrates: 30g
– Fat: 10g
– Fiber: 5g
How would I recommend serving Lima Bean Loaf?
1. Classic Combination: Slice the lima bean loaf and serve it with a side of mashed potatoes and gravy for a comforting meal reminiscent of traditional meatloaf dinners.
2. Salad Pairing: Enjoy a slice of lima bean loaf atop a bed of fresh greens, drizzled with balsamic vinaigrette for a light and satisfying lunch option.
3. Sandwich Sensation: Stack lima bean loaf slices on whole-grain bread with lettuce, tomato, and avocado for a hearty and nutritious sandwich alternative.
4. Party Platter: Cut the lima bean loaf into bite-sized pieces and serve them on toothpicks with a dipping sauce for a crowd-pleasing appetizer at your next gathering.
What Alternatives Can You Use for the Ingredients If Not Available?
1. Lima Beans: Substitute with cannellini beans or chickpeas for a similar texture.
2. Butter: Use olive oil or coconut oil for a dairy-free option.
3. Whole Wheat Bread Crumbs: Crushed cornflakes or oats can replace bread crumbs for a gluten-free alternative.
4. Carrots: Swap with zucchini or bell peppers for added color and flavor.
Equipment
- bowl
- oven
- loaf pan
Ingredients
- 1/4 cup butter or margarine
- 1 cup dry lima beans
- 1/4 tsp oregano
- 1/2 cup chopped peanuts
- 1/8 tsp garlic powder
- 1 small onion chopped
- 1 cup celery sliced
- 1/3 cup flour
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg beaten
- 1 cup soft whole wheat bread crumbs
- 1 1/2 cups chopped carrots
- American cheese slices
Instructions
Step 1:
- First, I’ll take 1 cup of dry lima beans and soak them overnight in cold water. This helps to soften them and reduce the cooking time.
Step 2:
- After soaking, I’ll drain and rinse the lima beans thoroughly. Then, I’ll cook them in a pot with enough water to cover until they’re tender, which usually takes about 1 1/2 hours.
Step 3:
- Once the lima beans are tender, I’ll drain them and then mash them using a fork or a potato masher until they’re smooth and creamy.
Step 4:
- In a saucepan, I’ll melt 1/4 cup of butter over medium heat. Then, I’ll add 1 small chopped onion and sauté it for about 3 minutes until it becomes fragrant and translucent.
Step 5:
- To the saucepan, I’ll add 1 cup of sliced celery and cover it, allowing it to cook until tender.
Step 6:
- Now, I’ll sprinkle in 1/3 cup of flour and stir it into the vegetable mixture. I’ll cook it for about 2 minutes to remove the raw flour taste.
Step 7:
- Gradually, I’ll pour in 1 cup of milk, stirring constantly to avoid lumps, until the mixture thickens into a creamy sauce.
Step 8:
- Once the sauce has thickened, I’ll remove the saucepan from the heat and quickly stir in 1 beaten egg, ensuring it’s well incorporated.
Step 9:
- Now, I’ll add in the remaining ingredients: 1 cup of soft whole wheat bread crumbs, 1 1/2 cups of chopped carrots, 1/4 cup of chopped peanuts, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano, and 1/8 teaspoon of garlic powder. I’ll mix everything together until evenly combined.
Step 10:
- I’ll preheat my oven to 375°F (190°C) and grease an 8 x 4 inch loaf pan. Then, I’ll spoon the mixture into the prepared loaf pan, spreading it out evenly.
Step 11:
- Into the oven it goes for 35 to 45 minutes, or until the loaf is set and golden brown on top.
Step 12:
- Once the loaf is cooked through, I’ll arrange slices of American cheese over the top and return it to the oven. I’ll bake it for a few more minutes until the cheese melts and forms a deliciously gooey topping.
Step 13:
- Finally, I’ll remove the lima bean loaf from the oven and let it cool slightly before slicing and serving. It’s a hearty and flavorful dish that’s perfect for any meal!
Notes
Nutrition
Frequently Asked Questions:
Q1: Can I make this recipe gluten-free?
A1: Yes, you can easily make this recipe gluten-free by using certified gluten-free flour and breadcrumbs or opting for gluten-free substitutes like oats or cornflakes.
Q2: Is lima bean loaf suitable for vegans?
A2: While this recipe contains eggs and dairy, you can make it vegan-friendly by using plant-based alternatives such as flaxseed eggs, almond milk, and dairy-free butter.
Q3: Are lima beans high in protein?
A3: Yes, lima beans are an excellent source of plant-based protein, providing approximately 15g of protein per cooked cup, making them a nutritious choice for vegetarians and vegans.
Q4: Can I add cheese to the lima bean loaf mixture?
A4: Absolutely! Feel free to mix in shredded cheese of your choice into the lima bean loaf mixture for added richness and flavor.
Q5: Can I prepare lima bean loaf in advance?
A5: Yes, you can prepare the lima bean loaf mixture ahead of time and store it in the refrigerator until ready to bake. This makes it a convenient option for meal prep or entertaining guests.
Q6: Can I freeze lima bean loaf for later consumption?
A6: Yes, you can freeze cooked lima bean loaf slices in an airtight container for up to 3 months. Simply thaw in the refrigerator overnight before reheating.
Conclusion:
In conclusion, lima bean loaf is a delightful and nourishing dish that proves vegetarian cuisine can be just as satisfying and flavorful as its meaty counterparts.
With a few simple ingredients and a bit of creativity, you can transform humble lima beans into a culinary masterpiece that will impress your family and friends.
Whether you are a seasoned vegetarian or simply looking to expand your culinary horizons, give lima bean loaf a try and enjoy the wholesome goodness it brings to your table.