Refried Beans Bruschetta

A great snack to be had at tea time This is a Sanjeev Kapoor exclusive recipe.

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Refried Beans Bruschetta

Main Ingredients Kidney beans, Baguette
Cuisine Fusion
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Refried Beans Bruschetta

  • 1 1/2 cups Kidney beans cooked
  • 1/2 Baguette
  • 2 tablespoons Oil
  • 1 tablespoon Garlic chopped
  • 1 Medium onion chopped
  • 1 Large tomato chopped
  • 1/2 tablespoon Tata Sampann Red Chilli Powder
  • to taste Salt
  • 1/2 cup Cooking liquid
  • 4-5 + for garnish Fresh coriander sprigs
  • 1/2 Lemon
  • 2 tablespoons Olive oil
  • as required Sour cream
  • as required Tomato salsa
  • for garnish coriander sprig


  1. Heat oil in a shallow non-stick pan, add garlic and sauté till golden brown. Add onion, mix and continue to sauté till onion is translucent.
  2. Add tomato, mix and saute till tomato turns pulpy.
  3. Add red chilli powder and salt, mix well and saute for 1 minute. Add ¼ cup water and mix well. Add cooked kidney beans and mix well. Add ½ cup cooking liquid, mix and cook for 5-6 minutes.
  4. Mash the beans with a masher. Tear the coriander sprigs roughly and add. Squeeze the juice of ½ lemon and mix well. Take the pan off the heat.
  5. Cut the baguette into 8 thin diagonal slices.
  6. Heat olive oil in a non-stick grill pan, arrange the bread slices in it and grill, turning sides, till grill marks appear on both the sides.
  7. Spread a generous portion of refried beans on each slice. Top it with some sour cream and some tomato salsa. Garnish with coriander sprig and serve immediately.