Toasted Bean And Cheese Open-Faced Sandwiches ("Molletes")
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat a broiler
3
Drain the beans in a colander set over a bowl
4
Save the bean liquid
5
Heat the oil in a heavy skillet over medium heat
6
Add the garlic and onion and saute until the onion is soft, about 5 minutes
7
Add the drained beans
8
Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed
9
Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes
10
Spread each half of the rolls with about 1/2 cup of the refried beans
11
Top with shredded cheese
12
Return to the oven and broil until the cheese is melted and starting to bubble
13
Transfer the rolls to a serving tray and serve
14
Combine the beans, garlic, onion, and bay leaves in a medium pot
15
Add enough water to reach about 1 1/2 inches over the beans
16
Bring to a boil over medium-high heat
17
Reduce the heat, cover, and simmer until the beans are tender, about 2 hours
18
Add more water if the beans are absorbing too much liquid
19
The beans should be soupy when done, with plenty of liquid remaining
20
Season the beans with salt and pepper, to taste
21
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions
22
Alternatively, the beans can be drained and use as a filling for soft tacos