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Get Smart - Eat More Dry Beans
January 24, 2007

Pork and Pinto Loaf - "The best bean loaf Ive made

 

This recipe was inspired by a recent article in the Bismarck Tribune by Karen Matthews, AP Writer, and a recipe from Bill Phillips, American Bounty Restaurant, Hyde Park, NY, called Pork Stuffing with Wild Rice and Roasted Chestnuts.

It looked good because we  like most Americans, according to Matthews  are passionate about stuffing.  The recipe originally called for wild rice and roasted chestnuts, but I thought we could do better, with a little Northarvest creativity.

So I cut the recipe in half, changed the rice to canned pintos and left out the chestnuts.  And presto, we have Pork and Pinto Loaf.

I used Mortons Sausage and Meat Loaf Seasoning Mix instead of fresh sage, savory and basil.  I use Mortons seasoning both in holiday stuffing and sausage gravy served over biscuits.  If you have a special stuffing recipe, you may want to use those herbs and spices.  I date the bottle cap and keep it in the freezer for a couple of years so that it doesnt lose flavor.

I used whole wheat bread for the crumbs.  Dry bread works the best.  A blender or processor makes fresh, fine crumbs very easy.

This is the best bean loaf I have made.  The loaf was very moist and good.  The recipe made 8 servings which is 2 + ounces of meat/egg per serving.  That is a little over half a regular serving of meat with an extra serving of vegetables stirred in.  The leftovers freeze well.    

Pork and Pinto Loaf

Ingredients:

1 15.5-ounce can pinto beans or 2 cups
   home cooked beans

1 medium onion, chopped

2 stalks celery, chopped

2 tablespoons canola oil

1 tablespoon sausage seasoning

1 ¼ cups fresh bread crumbs

1 pound unseasoned ground pork

1 egg

Method: 

"   Preheat oven to 350° F. 

"       Grease a loaf pan with canola oil cooking spray. 

"       Drain and rinse pinto beans in a strainer or sieve.  Mash beans in a large bowl with a large spoon until there are no large pieces.  Set aside.   

"       Heat a large skillet.  Add canola oil.  Add chopped onion and celery.  Sauté until onions are clear, about 10 minutes.  Add sausage seasoning, stir until mixed.  Remove from heat.  

"       Add the seasoned onion-celery and bread crumbs to the beans.  Mix with your hands or a large spoon.  Add ground pork and egg, mix well. 

"       Scoop the vegetable-meat mixture into loaf pan. Press mixture into pan and smooth out the top.            

"       Bake for 1 hour or until internal temperature reaches 160° F.  Allow loaf to rest 5 - 10 minutes. 

"       Remove loaf from pan and discard fat.  Slice into 8 pieces. 

"       Serve with mashed potatoes and sour cream, tomatoes and green salad. "       Cool and refrigerate or freeze leftovers.   


 

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Northarvest Bean Growers Association | 50072 East Lake Seven Road | Frazee, MN 56544
Ph: 218-334-6351 | Fax: 218-334-6360 | Email: nhbean@loretel.net