Molletes
We like to eat molletes for breakfast, so I'll usually make the beans ahead of time and refrigerate them until we're ready to assemble the toast.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 8ounces dried pinto beans
- 2tablespoons olive oil
- 1½ teaspoons salt
- 16slices white whole wheat bread
- 1cup shredded queso blanco
- ⅓cup chile-garlic sauce (such as Sriracha®)
Instructions
Step 1
Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.Step 2
Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.Step 3
Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.Step 4
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.Step 5
Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.Step 6
Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.