Red Kidney Bean Loaf

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Red Kidney Bean Loaf

 

1 TB olive oil

1 onion, finely diced

1 carrot, grated

1 celery rib, finely chopped

1/2 red bell pepper, finely chopped

1 can (24 oz.) Edgell Red Kidney Beans, drained

1-1/2 cups fresh bread crumbs

2 TB tomato paste

2 tsp. Worcestershire sauce

1 tsp. finely chopped fresh rosemary

1 TB finely chopped fresh parsley

1 egg, beaten

Tomato Chutney for serving

 

Heat olive oil in a medium sauce pan, add onion, carrot, celery and red bell

pepper.

Cook for 5 minutes or until tender.

 

Place drained Edgell Red Kidney Beans in a food processor and process until

chopped, spoon into a large mixing bowl.

 

Add cooked vegetables, bread crumbs, tomato paste, Worcestershire sauce,

herbs and egg. Season with salt and pepper and mix to combine.

 

Press mixture into a greased baking paper lined 9 " loaf pan.

 

Bake in a preheated oven at 392º F., (200º C) for 35 minutes, cool in pan for

5 minutes before turning out and slicing.

 

Serve with steamed vegetables and tomato chutney.

 

Serves: 4