S5 E36: Mexican Refried Beans and an Open-faced Mollete Sandwich

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On the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them!

It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them as is, mix into rice, or simply freeze them for later.

Speaking of refried beans, this is a delicious smoky, slightly spicy recipe we absolutely loved. And yes, of course you can make them with canned beans if you prefer.

Next up, in order to make open-faced sandwiches called Molletes, Heather bakes the common Mexican sandwich roll, Bolillos. This yeasty bread in the traditional oval shape was perfect for this sandwich. To make the Molletes, the Bolillos are sliced open, spread with the refried beans, topped with cheese which gets melted in the oven. Now, finish it off with a fresh pico de gallo -- chopped onion, jalepeños, tomatoes, and cilantro with lime juice and salt. Boy oh boy, this was one delicious sandwich! And yes, it all started with that craving for refried beans.

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Episode Links

~ Pot Beans (Frijoles de Olla) Recipe

~ Refried Beans Recipe

~ Mexican Roll (Bolillo) Recipe

~ Persimmon Puddin Episode

~ Cafe de Olla Episode

~ Alberta Pulse Growers Episode

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