| Curried Kidney Beans: |
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This dish is traditionally served as a bread dip, but for convenience, you can serve it on a roll.
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PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
SERVES: 4
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| 1 (16 oz.) can red kidney beans | 1-2 Tbsp. hot jalapeno relish (optional) |
| 1 Tbsp. olive oil | Salt to taste |
| 1 onion, peeled and chopped | 4 rolls, split |
| 2 cloves garlic, peeled and minced | 2 Tbsp. whipped butter or margarine |
| 1-2 jalapeno peppers, chopped | ½ tsp. chili powder |
| ½ tsp. curry powder | 1 ripe tomato, thinly sliced |
| ¼ cup spicy tomato sauce | 1 Tbsp. grated Parmesan cheese |
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1. In a sieve, drain the beans and rinse them under cold running water. Drain again.
2. 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.
3. 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.
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- Per Serving
- 337 calories; 15g protein; 49g carbohydrates; 9g fat, 350mg sodium; 1mg cholesterol; 8g fiber
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