Baked Kidney Beans with White Sauce




8 Tortillas
1/4 cup grated processed cheese

For the kidney beans mixture

1 cup boiled rajma (kidney beans)
1/2 cup onions, cut into quarters
1/2 cup coloured capsicum (green, yellow, red) cubes
1 tbsp dried mixed herbs
1 tsp finely chopped green chillies
1/4 cup tomato puree
1 tsp tabasco sauce
1 1/2 tbsp oil for cooking
salt and black pepper powder to taste

For the White sauce

1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
1/4 cup grated processed cheese
salt and black pepper (kalimirch) powder to taste


For the kidney beans mixture

Heat the oil in a pan, add the onions, capsicums, mixed herbs, green chillies, mix well and sauté on medium flame for 10 minutes till they become soft.
Add the tomato purée, ½ cup water and salt, cover the pan with a lid and cook for 5 minutes stirring once in between till the mixture thickens.
Add the rajma, Tabasco sauce and pepper and cook for another 5 minutes on low flame.
Divide the mixture into 8 equal portions. Keep aside

For the White sauce

Heat the butter in a pan, add the flour and cook on a low flame while stirring throughout, until froth appears.
Add the milk gradually and stir continuously until the sauce thickens.
Add the cheese, salt and pepper and mix well. Keep aside.

How to proceed

Place one tortilla on a baking tray, spread 1 portion of the kidney beans mixture and 2 tbsp of the Alfredo sauce.
Place another tortilla sheet on top and repeat the above procedure with the remaining 6 tortillas, kidney beans mixture and Alfredo sauce.
Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
Serve hot.

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