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| 1 Tasse | Dry Lima Beans |
| 1 | Onion small, chopped |
| 1/3 Tasse | flour |
| 1 | egg beaten |
| 1 1/2 Tasse | carrots chopped |
| 1/4 Teelöffel | black pepper |
| 1 | American cheese sliced |
| 1/4 Tasse | butter |
| 1 Tasse | celery thinly sliced |
| 1 Tasse | skim milk |
| 1 Tasse | Soft wholewheat crumbs |
| 1 Teelöffel | salt |
| 1/2 Tasse | peanuts chopped |
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Soak beans over night in cold water.Drain, rinse, and cook in water to cover until tender, about 1 1/2 hours. Drain beans and mash. Melt butter in saucepan, add onion, saute 3 mins, add celery, cover, cook until tender. Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove from heat, stir in beaten egg, , add bread crumbs, carrots, salt, pepper and peanuts. Spoon mixture into a greased 8 x 4 inch loaf pan and bake at 375 degrees for 35 - 45 minutes. Arrange cheese slices on top, return to the oven until cheese melts. Serves 6. (from the L.A. Times California Cookbook)
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