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Bean contest winner.

Larry Fisk of Eugene, Oregon, rarely enters contests, but when someone mentioned the Post's Best Bean Recipe Contest to him, he decided to submit his favorite recipe--Pinto/Kidney Bean Loaf.

Our judges singled out Larry's bean recipe from the many hundreds submitted because it is "the best from the point of view of flavor and texture, nutrition and dietetic virtue," in our panel's words.

Larry told us he often uses the loaf in sandwiches or in burritos. The loaf can be frozen, and it will keep in the refrigerator for at least a week.

Larry and his wife, Jodi, "try to eat a healthy diet. Being vegetarians, we kind of look for good bean recipes," Larry said, "and we don't find them, so we just make them up." The couple does eat cheese and eggs (mainly in cooking; never fried). Also, they don't smoke. Larry's father, who was an excessive cigarette smoker, died in his 50s from lung cancer. His lingering illness made a lasting impression on Larry, who was in college, and Larry's brother and sister, who were 13 and 19 years old at the time of the death.

Larry and hi wife both work, he as a commercial artist and she as an employee in a florist's shop. They alternate preparing bean loaves, Larry said, which they make about once a week. Instead of soaking the beans overnight, as indicated in the recipe, Larry said they often start soaking them in the morning and then cook them in a pressure cooker after returning home from work.

Ingredients in the bean loaf can be altered to suit a family's tastes. Fresh tomatoes may be used and a variety of cheeses substituted. "Our regulars are cheddar and Monterey jack," said Larry. "On occasion we use mozzarella and sometimes Swiss." He would prefer to use low-fat farmer cheese, he said, except that it is quite expensive in the Eugene area.

Our congratulations to Larry for using the old bean and some cooking ingenuity to produce such a delicious dish. To him goes the $1,000 prize, and for all our bean-loving readers, here's the recipe:

Pinto/Kidney Bean Loaf

(Makes 6-8 Servings)

1 cup dried pinto beans

1 cup dried kidney beans

1 cup brown rice, cooked (white rice is optional)

1 1/2 cups tomato sauce

1 cup bread crumbs

2 tablespoons wheat germ

1/2 cup onions, chopped

1/2 cup green peppers, chopped

1 cup celery, chopped

1 small clove garlic, minced

Salt substitute and pepper to taste

1 teaspoon basil

1 teaspoon summer savory

1 tablespoon dried parsley

1/4 teaspoon hot chili peppers, crushed (chili powder is optional)

1/4 teaspoon cumin, ground (optional)

2 tablespoons sesame seeds

1/2 cup cheddar cheese, grated Soak the beans overnight and cook until tender yet firm. Put in a large bowl and mash the beans. (It's nice to leave some of the beans whole for varying texture.) Add the cooked rice. SAute the chopped vegetables and garlic in a small amount of oil and add to the beans. Stir in the tomato sauce, bread crumbs and wheat germ and then add the spices. Butter a 9"x5"x3" bread pan and sprinkle the sesame seeds over the bottom. Put the bean mixture into the pan, sprinkle with the grated cheese and place in a preheated 350[deg.]F. oven for 45 minutes or at 375[deg.]F. for 30 minutes. This makes a tasty main dish, and the leftovers make excellent sandwiches.
COPYRIGHT 1984 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipe
Publication:Saturday Evening Post
Date:May 1, 1984
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