Kerry Withoos, Accredited Practising Dietitian


Red Kidney Bean Loaf

Recipes > vegetarian

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


  • 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


  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