This dish is traditionally served as a bread dip, but for convenience, you can serve
it on a roll.
1 Tbsp. olive
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1-2 jalapeno peppers, chopped
½ tsp. curry powder
1 (16 oz.) can red kidney
In a sieve, drain the beans and rinse them under cold running water. Drain again.
4 rolls, split
In a large nonstick skillet or saucepan, heat the oil. Add the onion, garlic, and
jalapeno peppers, and sauté over medium heat for 5 minutes until the onion is limp.
Add the beans, chili powder, curry powder, tomato sauce, and salt. (If a hotter sauce
is desired, add the jalapeno relish). Simmer over medium heat for 5 to 7 minutes.
¼ cup spicy tomato sauce
1-2 Tbsp. hot jalapeno relish (optional)
Salt to taste
2 Tbsp. whipped butter or margarine
½ tsp. chili powder
1 ripe tomato, thinly sliced
1 Tbsp. grated Parmesan cheese
While the beans are simmering, scoop out the centers of the rolls to form a hollow.
Brush the cut side of the rolls with butter, and toast.
4. Fill the bottom half of each roll with the bean mixture. Garnish with tomato slices
and sprinkle with cheese. Broil for 2 minutes until cheese has melted. Replace the
roll tops and serve hot.