Ingredients
Scale
- 1 cup drained, rinsed, fully cooked white beans
- 2 large eggs
- ½ cup milk
- 2 tablespoons olive oil
- 2 medium garlic cloves, finely minced
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons chopped parsley
Instructions
- Heat oven to 350°F. Grease or line an 8½-by-4½-inch metal loaf pan.
- Blend measured beans, eggs, milk, oil, and garlic until smooth.
- Whisk flour, baking powder, salt, pepper, and dried herbs separately.
- Fold puree into dry mixture until combined, then add parsley.
- Spoon into the pan and smooth. Bake approximately 45–55 minutes, or longer until the center is set and no wet batter remains on a skewer. Tent a dark top with foil.
- Rest 10 minutes in the pan, then cool on a rack before slicing. Refrigerate within 2 hours of baking.