RECIPE: Auntie Biz's Mediterranean Loaf
by Elizabeth Anne Randolph
1 15 oz. can black beans
1 14.5 oz. can diced tomatoes
1 1/2 cups dried bread crumbs, finely crushed croûtons, or crackers
(2 sleeves of Saltine crackers--about 70 crackers)
1/2 cup Matzo meal
1 bell pepper
1 3.8 oz. can black olives
1 tbsp. Herbes De Provence
1 tsp. sea salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
Canola cooking spray
Preheat oven 350 degrees
Grind crackers if used to coarse powder in blender. Then set aside.
Drain black beans and diced tomatoes.
Blend together in blender, beans, tomatoes and seasonings.
In a large bowl, stir together blended mixture, Matzo meal, ground crackers or croûtons or bread crumbs
Drain olives.
Dice bell pepper
Stir in bell pepper and olives
Spray Pyrex loaf pan with canola cooking spray
Spoon mixture into loaf pan
Bake loaf for 1 hour
Slice and serve
1 15 oz. can black beans
1 14.5 oz. can diced tomatoes
1 1/2 cups dried bread crumbs, finely crushed croûtons, or crackers
(2 sleeves of Saltine crackers--about 70 crackers)
1/2 cup Matzo meal
1 bell pepper
1 3.8 oz. can black olives
1 tbsp. Herbes De Provence
1 tsp. sea salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
Canola cooking spray
Preheat oven 350 degrees
Grind crackers if used to coarse powder in blender. Then set aside.
Drain black beans and diced tomatoes.
Blend together in blender, beans, tomatoes and seasonings.
In a large bowl, stir together blended mixture, Matzo meal, ground crackers or croûtons or bread crumbs
Drain olives.
Dice bell pepper
Stir in bell pepper and olives
Spray Pyrex loaf pan with canola cooking spray
Spoon mixture into loaf pan
Bake loaf for 1 hour
Slice and serve
posted by Elizabeth Van Cleve Randolph | 2:58 PM
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