This is less of a recipe and more of an idea. Modify as you wish. This is a simpler version of Howard's Bean Paste in Sue Dengate's Failsafe Cookbook. So, you might want to look that up for a more flavour-filled version.

Ingredients
1 can of Cannellini beans (450g)
A splash of canola or sunflower oil

Method
Rinse beans well in a colander. Add to food processor. Add a splash of canola or sunflower oil ( I suppose about 1-2 tablespoons). Process until "pastey".

I love this on Ryvitas (original, red packet).
P.S. I'm sure it would work with kidney beans too but I personally prefer the taste of the Cannellini.

** One brand calls Cannellini beans, "white beans" but if you look at the Italian side on the tin is says "Fagioli Cannellini".

 

Ingredients

4 large dirty potatoes, thickly peeled and thinly sliced.

1 shallot (if tolerated), thinly sliced.

½ swede, peeled and finely sliced.

Ingredients for sauce

60 grams Nuttlex

2 tablespoons self-raising flour (could use cornflour or plain flour)

2 cups rice milk

Method

Sauce

In medium saucepan melt Nuttlex, stir in flour, cook for 1 minute. Take off the heat. Gradually beat in rice milk with wooden spoon or whisk. Return to heat. Cook until thick and smooth.

Cheats way.

Melt Nuttlex in saucepan. Mix ricemilk and flour in jug and pour into saucepan. Whisk or stir until thick.

To assemble the potato bake.

Grease and oven-proof dish with Nuttlex. Layer potato, swede and shallots alternately until all used. Carefully pour sauce over the potato/swede layers until potato/swede is covered. Cover dish with baking paper, then cover with foil. Bake at 170 degrees Celsius for 45 minutes. Test potato/swede with a skewer to see if they are soft. Foil and baking paper may be removed for last 15 minutes to crisp top.. Allow to rest re-covered with foil for 15 minutes before serving.
Hopefully yours will turn out better than mine (in the photo). That one was a bit sloppy but still tasted good.