Beans on Toast
| Servings | Prep Time |
| 2serving | 10minutes |
| Cook Time | Passive Time |
| 60minutes | 480minutes |
|
|
Ingredients
- 1/2cup white kidney beansoaked overnight
- 1tablespoon oil
- 6cloves garlicfinely chopped
- 2 tomatoeslarge finely chopped
- 1/2teaspoon cumin seeds
- 1/2teaspoon chillipowder
- 1/4cup tomato ketchup
- to taste salt
- 1cup water
Instructions
- Soak the beans for 6 – 8 hours or overnight
- Drain the water off and place Kidney beans in a pressure cooker with salt and fresh water. After the first whistle , lower the flame and wait for two more whistles.
- In a pan heat oil and add garlic. When the garlic is light brown , add cumin seeds.
- Once the cumin seeds turn brown add chilli powder and stir.
- Add chopped tomatoes and cook. Stir every two three minutes.
- when the tomatoes are cooked and you can see oil on the edges of vessel add the beans along with water and ketchup.
- Cover the pan and cook for 5 minutes. Add more water if required. Keep stirring every 2 minutes.
- Serve on a toast. You can add Sausage, eggs , pan fried tomatoes. I served it with an egg cooked sunny side up for my husband and scrambled egg whites for myself
Recipe Notes
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