My husband’s favourite. A must for Mexican lovers
Preparation Time 20 minutes
Soaking Time 8 hours
Cooking Time 10 minutes
1 cup boiled red kidney bean (rajma)
2 tbsp chopped onions
2 tbsp chopped tomatoes
1 tsp oregano
1 tbsp olive oil
Salt to taste
¾ tbsp red chilli paste
In a non-stick vessel heat the olive oil, add the oregano, onions and saute for ½ a minute.
Add the tomatoes and red chilli paste and saute for half a minute.
Add the red kidney bean, salt to taste and 2 tbsp of water, cook for 2 minutes.
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