Haricot beans are an excellent source of protein and support kidney adrenal function, metabolism, and regulation of blood sugar levels.

SERVES 4

Ingredients:

2 tsp olive oil
1 leek, washed, trimmed and sliced
2.5-cm piece fresh root ginger, peeled and grated
half teaspoon ground cumin
half teaspoon ground coriander
1 onion, peeled and quartered
3 carrots, trimmed, peeled and grated
1 garlic clove, peeled and chopped
3 tbsp chopped fresh parsley
50 g sunflower seeds
24 g oat bran
1 tbsp wheat-free vegetable bouillon powder
410-g can haricot beans, drained and rinsed
410-g can red kidney beans, drained and rinsed grated

Method:

Preheat the oven to 190C/gas mark 5. Lightly oil a 900-g loaf tin and

line the base with greaseproof paper.

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.

Place the onion, carrots, garlic, parsley, sunflower seeds, oat bran, bouillon powder, and one of the cans of beans (either will do) 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.

Spoon into the prepared tin and bake for 40-45 minutes until golden brown in color.

Turn out of the tin on to a serving plate. Serve either hot or cold with a lightly dressed salad.


 

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.