recipes
Red Kidney Bean Loaf
Red kidney beans make a great substitute for meat in this tasty loaf.
serves 6
10 min prep
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ingredients
| 1 tablespoon oil 1 onion, peeled and diced 1 clove garlic, peeled and crushed 1 small red capsicum, de-seeded and diced 750g can Edgell Red Kidney Beans, drained 1 cup fresh breadcrumbs ½ cup Leggo's Tomato Paste 2 teaspoons chopped fresh rosemary 1 egg Steamed vegetables for serving Tomato chutney for serving |
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instructions
step 1
Heat oil in a medium saucepan, add onion, garlic and red capsicum and cook for 2 minutes or until tender. Place drained Edgell Red Kidney Beans in a food processor and process until finely chopped, spoon into a large mixing bowl.
step 2
Add cooked onion mixture, breadcrumbs, Leggo's Tomato Paste, rosemary and egg, season with salt and pepper and mix to combine.
step 3
Press the mixture into a greased and baking paper lined 9cm x 20cm loaf tin. Bake in a preheated oven at 200°C for 30 minutes, cool in tin for 5 minutes before turning out and slicing. Serve with steamed vegetables and tomato chutney.
recipe tip
This loaf is perfect for using cold as a sandwich filling.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 938kJ (224Cal) | 574kJ (137Cal) |
| Protein | 10.4g | 6.4g |
| Fat - Total | 4.9g | 3.0g |
| - Saturated | 0.7g | 0.4g |
| Carbohydrate | 30.4g | 18.6g |
| - Sugars | 7.3g | 4.5g |
| Dietary Fibre | 7.7g | 4.7g |
| Sodium | 427mg | 261mg |
| Potassium | 324mg | 198mg |
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Red Kidney Bean Loaf
Red Kidney Bean Loaf
Red kidney beans make a great substitute for meat in this tasty loaf.
ingredients
1 tablespoon oil
1 onion, peeled and diced
1 clove garlic, peeled and crushed
1 small red capsicum, de-seeded and diced
750g can Edgell Red Kidney Beans, drained
1 cup fresh breadcrumbs
½ cup Leggo's Tomato Paste
2 teaspoons chopped fresh rosemary
1 egg
Steamed vegetables for serving
Tomato chutney for serving
instructions
step 1
Heat oil in a medium saucepan, add onion, garlic and red capsicum and cook for 2 minutes or until tender. Place drained Edgell Red Kidney Beans in a food processor and process until finely chopped, spoon into a large mixing bowl.
step 2
Add cooked onion mixture, breadcrumbs, Leggo's Tomato Paste, rosemary and egg, season with salt and pepper and mix to combine.
step 3
Press the mixture into a greased and baking paper lined 9cm x 20cm loaf tin. Bake in a preheated oven at 200°C for 30 minutes, cool in tin for 5 minutes before turning out and slicing. Serve with steamed vegetables and tomato chutney.
serves 6 10 min prep recipe tip
This loaf is perfect for using cold as a sandwich filling.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au