Savoury Bread And Butter Pudding

Ingredients:
About 2 thirds of a loaf of bread
Margarine or butter
2 cans of red kidney beans in sugar, salt, and water
6 medium to large tomatos
2 cans of tomatos (chopped is good, anything will do though)
Black or mixed peppers

Pre-heat an oven to gasmark 7
Drain your kidney beans into a mug, and chop the tomatos. Fry off the kidney beans in margarine and then add the tomatos. Fry these together until the tomatos soften, and then add the canned tomatos. Mash these together and stir in a little of the liquid you drained from the beans.
Grease a largeish oven-proof dish with margarine, and put a layer of buttered bread on the bottom of it. Put the dish in the oven for a couple of minutes, then remove it and ladle some of the mashed tomato mixture over the bread until it is just covered. Then put the dish back in the oven. Crumble bread into the rest of the tomato and bean mixture, if necessary adding more or the liquid from the beans, until it is of a farily smooth texture. Add more margarine to this as well, then remove the dish from the oven, and spread the rest of the mixture over the top, with a small amount of margarine top of it, and then put it in the oven again for a few minutes. Take it out, and serve.

NOTES:
You can also use a deeper dish and top the pudding with mashed potato.

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