Haricot Bean Loaf

Serves 4

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

• 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
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• 1 garlic clove, peeled and chopped
• 3 tbsp chopped fresh parsley
• 50 g sinflower 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

• 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.

OTHER RECIPES

• Apple Action Smoothie
• Raw Salsa
• Aduki Bean Stew
• Split Pea Soup
• Sea Vegetable and Sprouts Salad
• Tuna Steaks with Black-Eyed Pea Salsa
• Mediterranean Sweet Potato Pizza
• Black Olive Tapenade
• Warm Red Lentil Salad
• Chestnut Roast
• Spinach Soup
• Juicy Smoothie
• Haricot Bean Loaf
• White Bean and Cabbage Soup
• Mackarel with Pine Nuts and Parsley
• Miso Soup
• Lemon and coriander hummus