Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes")

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Full of Beans

Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes")

Name: Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes")
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Ingredients: 3 cups cooked pinto beans (Frijoles De La Olla, recipe follows); 2 tablespoons olive or canola oil; 1 garlic clove, minced; 1/2 cup chopped onion; 4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise; 1 1/2 cups shredded white cheese *see Cook's Note; Serving suggestion: Pico de Gallo salsa.; 3 cups dried pinto beans; 4 garlic cloves, peeled and mashed; 1/4 large onion; 2 bay leaves; Salt and freshly ground black pepper; Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

Ingredients

3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)

2 tablespoons olive or canola oil

1 garlic clove, minced

1/2 cup chopped onion

4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise

1 1/2 cups shredded white cheese *see Cook's Note

Serving suggestion: Pico de Gallo salsa.

Frijoles De La Olla

3 cups dried pinto beans

4 garlic cloves, peeled and mashed

1/4 large onion

2 bay leaves

Salt and freshly ground black pepper

Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Directions

Preheat a broiler.
Drain the beans in a colander set over a bowl. Save the bean liquid.
Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.

Frijoles De La Olla

Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

Cook’s Note

Beans can be prepared 5 days ahead. Cool, cover and refrigerate. Bring to a boil before serving.

My Private Notes

Show: Mexican Made Easy

Episode: Full of Beans

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Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes")

Frijoles De La Olla

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