Thursday, February 14, 2008

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


  • 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 200ÂșC for 35 minutes, cool in pan for 5 minutes before turning out and slicing. Serve with steamed vegetables.