“From "Fat Free Pasta Recipes". My friend Rob loves to cook and he excels at it. He stays away from carbs and it shows. I thought about him when I first saw this recipe because he always tells people to use oats instead of bread crumbs. This is a great recipe for a few different categories: meatless diets, hot & spicy lovers and perfect for using the leftovers to throw together a quick tasty sandwich!”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the beans and barley in a food processor or blender. Blend briefly until chunky. Transfer to large mixing bowl.
  2. Combine black pepper, chili powder and smoked paprika.
  3. Heat 1/4 cup chicken broth in a large heavy skillet. Stir in the onions, green bell pepper, jalapeno, garlic and black pepper mixture. Saute until liquid has evaporated, about 5 minutes.
  4. Add the tomato sauce and the remaining chicken broth. Cook until mixture has thickened, about 10 to 12 minutes.
  5. Preheat oven to 350 degrees.
  6. Stir the sauteed tomato-vegetable mixture into the beans and barley. Fold in rolled oats and egg whites and mix well.
  7. Place mixture in the center of a nonstick 9" by 13" baking dish and form into an oblong loaf. Bake for 30 minutes. Allow to cool for 5 to 7 minutes before serving.

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