Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

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!

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.