I use fresh green beans in summer and canned no-salt or frozen green beans when I am in a rush. The first picture shows the vegetables before being combined with the eggs, the second photogragh is of the finished dish.
8 servings

1 can ( 16 oz) garbanzo beans, drained
1 can( 16 oz) red kidney beans, drained
1 cup cooked green beans, chopped
1 cup chopped mushrooms
1 cup finely chopped celery
1 medium onion chopped about ½ cup
1 tbsp soy sauce
½ cup chopped walnuts or almonds
2 eggs
1 tablespoon olive oil
3 tbsp flour
1 cup tomato sauce or spaghetti sauce

1. Combine all ingredients except the tomato sauce in a large bowl. Stir until egg and flour are very well distributed. Add 3 tbsp of the tomato sauce and mash with a potato masher or a heavy spoon for one or two minutes. Spoon into a lightly oiled 8 x 4 inch loaf pan. Bake at 350 degrees for about 50 minutes . Remove from the oven and cool ten minutes before serving.
2. Heat the remaining sauce, cut the loaf into slices and serve with warm sauce on the side.

Nutrition per serving 268 calories, 7 g fiber, 7 g protein

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