Pinto Bean Bake

Tonight I goofed, but the results were quite tasty! I was trying to make a bean loaf, but the results were not able to stand up as one, partially due to my pouring the reserved tomato juice over the entire thing after it had baked for quite awhile, thinking all but the flavor would evaporate... George really liked this and wants it again, but next time I'd obmit the egg replacer, since its sole purpose was to be that of a binder.. At first I was thinking the bread was adding too many carbs, but had it turned out a loaf I wouldn't have thought anything of it, and we have all had beans and rice- plus this was a good quality whole sprouted grain bread... I will definately be trying this again. No pic, as we woofed it all down, but it just looked like refried beans anyway.

3 Cups cooked Pinto Beans, pureed in food processor
4 slices Whole Grain Bread, processed to crumbs
1 large onion, finely chopped
1 can Diced Tomatoes, no salt added- liquid reserved
4 Tbsp. Ketchup
3 Tbsp. Ener-G Egg Replacer, mixed with 4 Tbsp. of the reserved tomato juice
Dry Basil, about a Tbsp.
Dry Chives, about 1/2 Tbsp.

Process and combine all and bake at 350 until you think its done. Or toss it in the crockpot on low for a few hours...