INGREDIENTS

oil,

2 tomatoes,

onions,

salt,

chilies,

garlic

Red Beans and Cheese

METHOD

1. Pressure cook: One cup red beans (soaked in water overnight beforehand) to tender or use the canned red beans.

2. Prepare chutney: In a skillet, add oil and cook coarsely chopped one onion, two tomatoes, three cloves of garlic and four chillies

to brown. Cool, then add salt and blend to coarse puree.

3. Take chapatis, about 4 to 6. Cut each chapati to 4 wedge-shaped pieces of equal size.

4. Slice to thin strips or grate cheese- About half cup. Preheat the oven to 400°F. In an iron skillet or

in an ovenproof dish: First, place the chapati pieces, then on top, add and spread tomato chutney to a thin layer.

Sprinkle some red beans, cheese and cilantro. Continue until the last chapati, ending with a layer of the chutney, beans and

cheese on top.

Place the skillet in the oven and bake at 400°F for about 10-15 minutes, until the cheese melts and chapatis start to brown.

Remove, slice and serve.