Haricot/green Bean Loaf

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 leek, washed, trimmed and sliced
• 1 1/2 tablespoons fresh gingerroot, peeled and grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 onion, peeled and quartered
• 3 carrots, trimmed, peeled and grated
• 1 garlic clove, peeled and chopped
• 3 tablespoons fresh parsley, chopped
• 50 g sunflower seeds
• 24 g oat bran
• 1 tablespoon vegetable stock powder, wheat-free
• 1 (410 g) can haricot beans, drained and rinsed
• 1 (410 g) can red kidney beans, drained and rinsed

Recipe

• 1 preheat the oven to 190°c.
• 2 lightly oil a loaf tin and line the base with grease-proof paper.
• 3 put the remaining oil and the leek in a small saucepan and cook over a low heat for 5 minutes. add the ginger, cumin and coriander and cook for a further minute. remove from the heat and allow to cool.
• 4 place the onion, carrots, garlic, parsley, sunflower seeds, oat bran, vegetable stock powder and one of the cans of beans (either is fine) in a food processor and blend for 20 seconds until semi-smooth. transfer into a large bowl and stir in the second can of beans and the leek mixture.
• 5 spoon into the prepared tin and bake for 40-45 minutes until golden brown in color.
• 6 turn out of the tin onto a serving plate. serve either hot or cold with a salad.