Baked Kidney Beans with Alfredo Sauce
by Tarla Dalal
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Added to 51 cookbooks
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The beans are cooked in Mexican chillies con carne style with vegetables in a spicy stew-like dish made with tomatoes, onions and capsicums, spiked with chillies. Stuffed in tortillas and then baked with a sinful cheesy sauce, exciting is one word to describe this dish.
- 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
- 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.
- 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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