Cheesy Beans on Toast

Place the pre-soaked beans and 2 cups water in a pressure cooker; cook for 15 minutes after the first whistle. Remove from heat and allow to cool. Once the pressure is released, open the cooker and drain out the excess liquids. You can store this liquid and use it for vegetable stock or to knead atta for rotis.

Heat oil in a pan; add in the onion and garlic and give it a light sauté until the onions are soft and translucent. Add the tomato puree, cumin and red chili powder and cook on low heat until tomato puree is well cooked. Add the MAGGI Hot & Sweet Tomato Chili Sauce; mix well.

Add the cooked, drained beans to the tomato mixture. Mix well until the beans get well coated with the tomatoes. Cover; simmer on low heat for about 5 minutes or until the beans are well coated with the spices and tomatoes. Check the salt and seasoning and adjust to suit your taste.

Toast the bread slices and top with the cooked beans. Sprinkle each with cheese and pepper flakes.

Serve garnished with cilantro.