Refried Beans Bruschetta | Sanjeev Kapoor Khazana

Yummy beans and bruschetta are like a pair made in heaven!

REFRIED BEANS BRUSCHETTA

Ingredients

1½ cups cooked kidney beans ( rajma)
2 tbsps oil
1 tbsp chopped garlic
1 medium onion, chopped
1 large tomato, chopped
1 tsp Tata Sampann Red Chilli Powder
Salt to taste
4-5 coriander sprigs
½ lemon
½ baguette

Method

1. Heat oil in a shallow nonstick pan. Add garlic and sauté till golden brown. Add onion and continue to sauté till onions are translucent.
2. Add the tomato and cook till tomatoes are pulpy.
3. Add Tata Sampann Red Chilli Powder, salt and mix well.
4. Sprinkle ¼ cup water and mix well. Add cooked kidney beans and mix.
5. Add ½ cup cooking liquid and mix. Cook for 5-6 minutes.
6. Mash lightly with a masher. Tear the coriander sprigs roughly and add.
7. Squeeze lemon and mix well. Take the pan off the heat.
8. Cut the baguette into 8 thin slices.
9. Heat oil in a nonstick grill pan. Arrange the bread slices and cook till grill marks appear on both the sides.
10. Spread a portion of the prepared refried beans mixture on each slice.
11. Spread some sour cream on each slice and place a portion of tomato salsa.
12. Serve garnished with coriander sprig.

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Cuisine - Fusion

Course - starter

Dish - starter