Red Kidney Bean Loaf

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Red Kidney Bean Loaf

Source: www. edgell.com.au

 

 

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Preparation: 10 minutes

Cooking Time: 40 minutes

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1 tablespoon (4 tsp) olive oil

1 onion, finely diced

1 carrot, grated

1 stick celery, finely chopped

1/2 red capsicum (bell pepper), finely chopped

750g (26 1/2 oz) can Edgell Red Kidney Beans, drained

1 1/2 cups fresh GF breadcrumbs

2 tablespoons (8 tsp) tomato paste

2 teaspoons GF vegan Worcestershire sauce

1 teaspoon finely chopped fresh rosemary

1 tablespoon (4 tsp) finely chopped fresh parsley

1 egg subbed, beaten

Tomato Chutney for serving

 

 

1. Heat olive oil in a medium saucepan, add onion, carrot, celery and

capsicum. Cook for 5 minutes or until tender.

 

2. Place drained Edgell Red Kidney Beans in a food processor and

process until chopped, spoon into a large mixing bowl.

 

3. Add cooked vegetables, breadcrumbs, Leggo's Tomato Paste,

Worcestershire sauce, herbs and egg. Season with salt and pepper and

mix to combine.

 

4. Press mixture into a greased baking paper lined 9cm x 20cm (3 1/2 x

8 " ) loaf pan.

 

5. Bake in a preheated oven at 200 C (390 F) for 35 minutes, cool in

pan for 5 minutes before turning out and slicing. Serve with steamed

vegetables and tomato chutney.

 

 

Serves: 4

 

 

 

TIP: This loaf is perfect sliced cold as a sandwich filling.