INGREDIENTS
2 cans
kidney beans
1
medium to large cloves Garlic
3/4 cup
Green onions
2 tbsp
Oregano, fresh
1/4 cup
Parsley, fresh
1/4 cup
Red bell pepper
1 1/4 cups
Rolled oats
2 1/2 tbsp
Tomato paste
1/3 cup
Kalamata olives
1 tsp
Little generous dijon mustard
1 1/2 tbsp
Red wine or balsamic vinegar
1
Black pepper, freshly ground
1/2 tsp
Rounded sea salt