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.
Add cooked onion mixture, breadcrumbs, Leggo's Tomato Paste, rosemary and egg, season with salt and pepper and mix to combine.
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.