Filling
150grm dried kidney beans –
Medium onion,, 2 cloves garlic
½ green ½ red pepper
Seasoning, including paprika or other hot pepper.
Soak beans overnight, changing water at least once. Cook until tender – do not add salt – it toughens the skins. I cook mine for 7 minutes in a pressure cooker.
Fry chopped onion, garlic, peppers in olive oil until soft. Add paprika, salt, pepper, stir in kidney beans.
Set oven to mk 4, 180c
Grate 300grm strong cheddar
Sponge
300grm porridge oats, tablespoon olive, salt, ¼ pint milk, 2 large eggs.
Mix together and leave 15minutes to thicken.
Line 2lb (large) loaf tin with baking parchment.
Stir into thickened oats. Mix 1 level tablespoon baking powder and use ½ mixture to cover base of lined loaf tin. Cover mixture with ½ grated cheddar, pour in kidney bean mix, add most of remaining cheddar and finish with the rest of the oats mix. Sprinkle surface with remaining cheese and place into centre of oven.
Bake for 35/40 minutes until browned.
Turn out when cool.
Eat whilst warm or cold, with salad and a baked potato for a main meal