1 cup (100 g) rajma (red kidney beans) 2 medium-sized (100 g) onions, chopped 3 1/3 tbsp (50 g) butter 1 cup (25 g) celery, chopped 5 large flakes (25 g) garlic, finely chopped 1 1/3 cup (100 g) tomatoes, blanched, peeled and chopped 1 1/3 cup (200 ml) tomato puree 1 1/3 cup (200 ml) red wine 1 1/3 cup (200 ml) water 1 tbsp (5 g) rosemary leaves, chopped 1/2 medium-sized (50 g) carrot, diced 1 tbsp (10 g) lettuce, roughly shredded 5 tsp (25 ml) olive oil salt to taste 1 tsp (5 g) crushed pepper

Pressure cook the rajma for 45 minutes or till done, and set aside with the water used for boiling. Sauté the onion in butter; add the celery, garlic, blanched tomatoes, tomato puree and red wine and cook for five to seven minutes. Add the water, chopped rosemary, boiled rajma and its stock. Stir well. Add the diced carrot and finish with shredded lettuce and olive oil. Adjust the seasoning, add crushed pepper and toss well. Serve hot