Red Kidney Bean Hash

8 ozs 225g red kidney beans, cooked
2 onions, chopped
2 cloves garlic, crushed
4 Tblsp vegetable oil
4 ozs 125g vegan margarine
1 tsp chilli powder
salt and pepper
Fry onion and garlic in 2 tablespoons of oil for 5 minutes until soft and golden. In a bowl mash together red beans and margarine, stir in chilli powder and seasoning. Add onions and mix well. Form into at least 4 circular 1/2 inch 1 cm hashes.
Fry in remaining oil until crisp.
Serves 4 people.
Serve with warm baps and tomato sauce or a chutney, with mashed potatoes, on toast or with a salad.

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