Everyday Meals

Red Kidney Bean Loaf


Red kidney beans make a great substitute for meat in this tasty loaf.

Prep time:10 mins

Cook time:32 mins

Serves: 6


  • 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


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.

Tasty Tip!

This loaf is perfect for using cold as a sandwich filling.

Red Kidney Bean Loaf
User rating:
  • 4

Featured in this recipe

  • Red Kidney Beans 750g

    Red Kidney Beans 750g

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