Kidney Beans on Rye Caraway

Open face sandwiches, created by a ghost, who haunts us to this day with overwhelming deliciousness.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  slices  rye bread (with seeds)
• 15  ounces dark red kidney beans (1 can)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3  tablespoons butter

Directions

1. Drain the kidney beans by partially opening one side of the can and fully opening the other side. Rinse the juice out.
2. Toast the bread slices.
3. While the bread is still hot, hold the bread with tongs or an oven mitt while rubbing the stick of butter on the bread until the desired amount is applied.
4. Place a handful of kidney beans on the bread.
5. Sprinkle enough salt and pepper to taste.