Ingredients:
For the bean paste
2 tablespoons olive oil
3 minced garlic cloves
1 medium chopped onion
2 cups of beans (cooked)
1 cup of cooking broth (tea)
1 teaspoon(s) cumin powder
1 tablespoon chopped coriander
1 chili pepper, seeded, minced
salt to taste
For the sour cream
1 cup (tea) fresh cream
1 lemon juice
1 teaspoon salt
for the assembly
1 pack of toast
100 g coarsely grated cheddar cheese
Preparation mode:
Prepare the bean paste: heat the oil in a pan, brown the garlic and onion. Add the beans, broth and season with cumin, coriander, pepper and salt. Cook for 1 minute after boiling starts and turn off the heat. Hit the processor to obtain a paste and return to the pan. Return to the heat and cook, stirring constantly, until it starts to come away from the bottom of the pan. Reserve.
Prepare the sour cream: place the cream in the bowl of a stand mixer and beat until fluffy. Add the lemon juice, salt and mix. Keep in the refrigerator until use.
Assemble the toast: place a portion of the bean paste on each toast, sprinkle with cheddar and place in the preheated oven for 3 minutes. Remove from the oven and finish with the sour cream.
