Red Kidney Bean Loaf

(Edgell Recipe)

Ingredients (serves 4) – 5.5 points per serve

• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 carrot, grated
• 1 stick celery, finely chopped
• ½ red capsicum, finely chopped
• 750g can Edgell Red Kidney Beans, drained
• 1 ½ cups fresh breadcrumbs
• 2 tablespoons Tomato Paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh parsley
• 1 egg, beaten

Method

• Heat olive oil in a medium saucepan, add onion, carrot, celery and capsicum. 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, breadcrumbs, Leggo’s Tomato Paste, Worcestershire sauce, herbs and egg. Season with salt and pepper and mix to combine.

• Press mixture into a greased baking paper lined 9cm x 20cm loaf pan.

• Bake in a preheated oven at 200ºC for 35 minutes, cool in pan for 5 minutes before turning out and slicing. Serve with steamed vegetables.