Red Bean Bake

1 can low-calorie spring vegetable soup
350 g/I2 oz canned cooked red kidney beans
1/2 teaspoon mustard powder
2 teaspoons white wine
freshly ground black pepper
8 teaspoons dry breadcrumbs
pinch of dried thyme or marjoram

'Heat the soup in a pan until hot, then mix with the beans, blending well. Stir in the mustard, wine and pepper to taste, blending well. Spoon into a flameproof casserole. Bake, uncovered, inn a preheated moderate oven (160'C/325 °F, Gas Mark 3) for 45 minutes. Sprinkle over the crumbs and herbs and cook under a hot grill until golden. SERVES 4