Indian Spiced Mashed Kidney Beans on Toast

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A simple kidney bean mash served on toasted bread. I make this with boiled rajma or leftover rajma curry for a quick breakfast, lunch, or snack.

Prep Time 10

Cook Time 5

Total Time 15

Servings

1.5 cups boiled kidney beans
¼ cup onion chopped finely
¼ cup chopped tomato optional
¼ cup cilantro chopped finely
1 tablespoon mint leaves chopped finely
¼ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon red chili powder
¼ teaspoon garam masala
¼ teaspoon salt use only if needed
1 cucumber sliced
1 tablespoon flaxseed powder optional to bind and make it thick. Almond powder can also be used.
2 bread slices for toasting, I used sourdough slices

Add the beans: Add the boiled kidney beans to a wide bowl. Mash them lightly with a fork or the back of a spoon. Leave a few beans whole for texture.
1.5 cups boiled kidney beans
Add onion and herbs: Add chopped onion, cilantro, mint leaves, and tomato, if using. Mix everything well.
¼ cup onion, ¼ cup chopped tomato, ¼ cup cilantro, 1 tablespoon mint leaves
Add the spices: Add cumin powder, coriander powder, red chili powder, garam masala, and salt. Mix again and taste the mash. If you are using leftover rajma curry, skip the red chili powder and garam masala because the curry is already seasoned.
¼ teaspoon cumin powder, ½ teaspoon coriander powder, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon salt
Adjust the texture: If the mash feels too soft or wet, add flaxseed powder and mix well. Let it rest for 5 minutes, so it thickens slightly.
1 tablespoon flaxseed powder
Toast the bread: Toast the bread slices until they are crisp. Toast them just before serving so they do not become soft.
2 bread slices
Assemble and serve: Place cucumber slices on the toast. Spread the kidney bean mash on top and garnish with extra cilantro. Serve right away.
1 cucumber

Tested Tips from My Kitchen

If using leftover rajma curry, skip red chili powder and garam masala powder, and add tomatoes.
If you use plain boiled kidney beans, taste the mash and adjust the salt and chili powder at the end.
The mash thickens slightly as it sits. Add flaxseed powder only if the mixture feels too wet. Almond powder also works if that is what you have.
Keep the mash slightly chunky. This texture tastes better on toast.
Toast the bread just before serving so it stays crisp under the mash. Soft bread can become soggy quickly.
Store leftover kidney bean mash in the fridge for up to two days. You can use it cold or warm it slightly before adding it to toast.
Use salt carefully. Cooked beans or leftover rajma curry may already have enough salt.