To begin making the Spiced Marinara Bean & Corn Bread Cups, soak the rajma overnight and keep it ready. Pressure cook the rajma beans with water and salt for about 5 to 8 whistles until the beans are cooked and is soft.

Allow the pressure to release naturally and keep it aside.

Heat a sauce pan with oil, add the onions and garlic and saute till the onions turn translucent.

Add the cooked rajma, the steamed sweet corn and season it with Veeba Marinara Sauce, salt, pepper, chilli flakes. Cook until the mixture is thickened.

To make the bread cups, Preheat the oven to 200 degree celsius for 10 minutes.

Trim the edges of the bread, flatten with the rolling pin a bit and press them into the greased muffin pans.

You can optionally spray oil over the bread slices or leave them as it it. Spoon the Spiced beans filling mixture into each one of the bread cups. Top it up with chopped jalapenos and grated cheese.  

Place the mini bread cups in the the preheated oven and bake for about 10 minutes until the sides of the bread becomes crisp and the cheese has melted.

Once done, remove from the oven, allow it to rest for a few minutes and serve.

Serve the Spiced Marinara Bean & Corn Bread Cups as a party appetizer or for breakfast along with a glass of Chickoo Banana Date Smoothie.