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

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
Share This Recipe

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

  1. Preheat a broiler.
  2. Drain the beans in a colander set over a bowl. Save the bean liquid.
  3. 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.
  4. 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

  1. 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.
  2. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …