Red Kidney Bean Loaf

Legumes [kidney beans, 4-bean mix, lentils etc.] are renown for helping to lower cholesterol. This easy loaf makes for a terrific meat free dinner. Serve with a side of salad or veggies. Save a slice for lunch the next day as it is just as nice cold.

Serves 6

Ingredients

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

Method

1. Heat oil in a medium saucepan, add onion, carrot, celery and capsicum. Cook for 5 minutes or until tender
2. Place drained kidney beans in a food processor and process until chopped. Spoon into a large mixing bowl
3. Add cooked vegetables, breadcrumbs, sauces, herbs and egg and mix
4. Press mixture into a baking paper lined loaf pan and bake at 200°C for 35 minutes