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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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