Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Molletes

4

198 min

Molletes

Molletes Photo 1

Time

198 min

Serving

8 persons

Calories

318

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • ounces dried pinto beans: 8 piece
  • olive oil: 2 Tbsp
  • ½ teaspoons salt: 1 piece
  • slices white whole wheat bread: 16 piece
  • queso blanco: 1 cup (shredded)
  • Chili-garlic sauce (such as Sriracha®): 0.33333 cup

Metric Conversion

Stages of cooking

Molletes Photo 21
Molletes Photo 32
Molletes Photo 43
Molletes Photo 54
Molletes Photo 65
Molletes Photo 76
  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.
    Molletes Photo 2
  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.
    Molletes Photo 3
  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.
    Molletes Photo 4
  4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
    Molletes Photo 5
  5. Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
    Molletes Photo 6
  6. Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.
    Molletes Photo 7

How did you like this article?

You may also like