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| 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
- 1½ cups cooked kidney beans ( rajma)
- 2 tablespoons oil
- 1 tablespoon chopped garlic
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 teaspoon red chilli powder
- Salt to taste
- 4-5 coriander sprigs
- ½ lemon
- ½ baguette
Method
- Heat oil in a shallow nonstick pan. Add garlic and sauté till golden brown. Add onion and continue to sauté till onions are translucent.
- Add the tomato and cook till tomatoes are pulpy.
- Add red chilli powder, salt and mix well.
- Sprinkle ¼ cup water and mix well. Add cooked kidney beans and mix.
- Add ½ cup cooking liquid and mix. Cook for 5-6 minutes.
- Mash lightly with a masher. Tear the coriander sprigs roughly and add.
- Squeeze lemon and mix well. Take the pan off the heat.
- Cut the baguette into 8 thin slices.
- Heat oil in a nonstick grill pan. Arrange the bread slices and cook till grill marks appear on both the sides.
- Spread a portion of the prepared refried beans mixture on each slice.
- Spread some sour cream on each slice and place a portion of tomato salsa.
- Serve garnished with coriander sprig.
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