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Trenchers with beans


  • Heat a little oil in a heavy-bottomed pan and gently saute the onion and garlic until tender. Add the sambel, toss well and briefly cook. Then add the red kidney beans with the tomatoes, ½ cup stock, the parsley, seasonings and soy. Mix well, turn the heat down and simmer for about 15 mins until thick and fragrant, adding a little more stock if needed. Taste for seasoning.
  • Preheat the overhead grill to highest degree and cook the bread on one side. Then sprinkle the other side with cheese and grill again.
  • Serve the bread topped with a generous amount of the bean mixture and a dollop of sour cream, if you like.


  • olive oil
  • ½ large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 heaped tspn sambel oelek (or any chilli paste)
  • 2 cans red kidney beans, drained & rinsed
  • 1-2 cans diced tomatoes
  • 1 cup vegetable stock
  • 1 heaped tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • a good splash of soy sauce
  • 4 thick slices sourdough
  • grated tasty cheese
  • sour cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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