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Bean Birds (D/P, TNT)
Source: "American Wholefoods Cuisine" by Nikki and David Goldbeck
Serves: 6

[Archivist's Note: Apparently the "birds" comes as a reference to Thanksgiving; noted by the cranberry sauce and/or gravy]

Bread crumbs:
1 small slice (or 1/2 large slice) soft (not stale) whole wheat bread (including crust)
Butter, margarine, or non-stick cooking spray

Bean Mixture:
1 large, extra large, or jumbo egg
3 cups cooked (or 2 [15-ounce] cans) soybeans, lima beans, chickpeas (garbanzo beans), or cannellini beans, well drained
1 medium-large onion, finely chopped (3/4 cup)
2 stalks celery, finely chopped (1/2 cup)
1/2 cup tomato juice
1/4 cup toasted wheat germ
1 tablespoon mild vegetable oil
1 1/2 teaspoons (1/2 tablespoon) poultry seasoning
1/2 teaspoon salt

Preheat oven to 350°F. Generously butter 13"x9"x2" baking pan (or spray with non-stick cooking spray). Set aside.

Make Bread crumbs:
Put bread in food processor. Crush into crumbs. (You should have about 1/2 cup.) Set aside.

Make Bean Mixture and Assembly:
Break egg into large mixing bowl. Lightly beat.

Add beans, onion, celery, tomato juice, wheat germ, oil, poultry seasoning, salt, and reserved bread crumbs. Stir with wooden spoon until well-combined.

Using soup ladle (or your hands, depending upon consistency), pour or shape into 6 mounds in greased pan.

Place slice of softened butter or margarine over top of each mound. Bake 15 minutes.

Brush more softened butter or margarine over top of each mound. Bake until firm and crusty (about 15 minutes longer).

Serve hot, with cranberry sauce and/or gravy.

Variation(s): For vegan bean birds, substitute 2 tablespoons creamy peanut butter for the egg.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A