These fillings would also work wrapped up in a tortilla or lavash.
- 1 tablespoon vegetable oil
- 2 scallions, trimmed, thinly sliced
- 1 15-oz. can pinto beans, drained, rinsed
- 4 tablespoons fresh lime juice, divided
- Kosher salt, freshly ground pepper
- ½ cup fresh cilantro leaves and tender stems
- 2 brioche rolls, split, toasted
- 2 ounces cotija cheese, thinly sliced
- 2 thin slices black forest ham
- 6 tortilla chips (optional)
Heat oil in a medium skillet over medium. Add scallions and garlic and cook, stirring often, until softened, about 2 minutes. Add beans and ¼ cup water and cook, stirring and smashing beans with the side of a wooden spoon until mostly mashed, adding more water 1 Tbsp. at a time if needed, until beans are the consistency of loose mashed potatoes. Stir in 1 Tbsp. lime juice and season with salt and pepper.
Toss romaine and cilantro with 2 Tbsp. lime juice in a medium bowl and season with salt and pepper. Scoop flesh from avocado into another medium bowl and smash with remaining 1 Tbsp. lime juice with a fork until mostly smooth. Season with salt.
Divide bean mixture among bottom halves of rolls and top with cotija, ham, romaine mixture, and chips, if using. Spread avocado mixture on top halves of rolls and close sandwiches.
Do Ahead: Mashed beans can be made up to 2 days ahead. Add a little water to loosen if necessary before spreading on rolls.
Frijoles Colombianos (Colombian-Style Beans)
Frijoles Paisas o Antioqueños is a common dish from the Antioquia region. I’ve eaten it all of my life and it is definitely one of my favorite dishes. Few meals are as truly Colombian as this. We serve it over rice or as part of our famous Colombian dish “Bandeja Paisa” which is a huge meal including, paisa pinto beans, white rice, ripe plantain, Colombian chorizo, avocado, chicharron (pork fritters), ground beef and fried egg.
These Frijoles Colombianos are served in most casual Colombian restaurants around the world. If you are on a diet, this is the best reason to break it. In this post, I included directions to make the recipe in a regular pot or in a slow cooker. Buen provecho
Chicken in Green Sauce Tostadas #tostadas #lacostena #greensalsa Ingredients: • Shredded chicken breast • Tomato • Onion • Cilantro • Sour cream • Queso fresco • La Costeña Green Salsa • Tostadas Directions: In a pan with hot oil add La C
Chicken in Green Sauce Tostadas
# tostadas # lacostena # greensalsa … Ещё
• Shredded chicken breast
• Sour cream
• Queso fresco
• La Costeña Green Salsa
In a pan with hot oil add La Costeña Green Salsa.
Bring salsa to a boil.
When salsa starts to boil add shredded chicken.
On tostada add chicken mixture.
Top off with onion, tomato, cilantro, sour cream and queso fresco.
If you don&rsquot have an Instant Pot or other multi cooker, I really do recommend getting one. Even if you get a 3 quart IP, it&rsquos great for making rice. I&rsquove even heard it does a better job with rice than a rice cooker!
You&rsquoll also want some tongs, pinto beans, dried chipotle powder (which I prefer to the chipotle peppers sold in adobo sauce since it lasts a long time and I rarely have time to use up a whole can), and cumin. Wooden ladles are always nice to have, as is a beautiful bowl for serving.
About Pressure Cooking Pinto Beans:
- When cooking dried beans do you salt before or after cooking? There’s plenty of discussion about that. I come from the salt-after-cooking school. Salt with good quality salt.
- Looking for answers, author Michael Ruhlman found more than one food “expert” with differing thoughts about soaking and salting beans.
- On his blog, Rancho Gordo’s Steve Sando has written more than once about soaking and when to salt. Shop for superior quality fresh dried beans on Rancho Gordo’s website.
- It has been said that soaking dried beans before cooking makes them more digestible. Mexican cooks add epazote, a pungent green herb with “gas-relieving” properties, to their beans.
- For the record, we do have an assortment of canned beans in our pantry, right next to the jars of dried beans. For sure canned beans in salty liquid are no match for freshly cooked beans and their resulting liquid, but sometimes you just want to open a can, ya know?
- Since Robbie and I mostly use pinto beans in tacos and other Mexican foods, I season the dried beans with a mild dried chile, garlic cloves, and maybe some chopped onions.
- There’s not much written about the beauty of pressure cooked beans. One thing’s for sure, pressure cookers reduce cooking time and fuel energy. For cooking beans, they’re awesome tools!
In Spanish, habichuelas means “beans” and guisado means “stew”. This gives a clear idea of what habichuelas guisadas are: a traditional Puerto Rican stew prepared with pinto beans, sofrito and meat.
The principle of the stew is usually that of a mixture of meat, fresh vegetables and/or legumes is cooked in a sauce. The sauce can be more or less liquid and therefore the dish can be more or less close to a soup. Some stews simmer for hours, others like habichuelas guisadas require a little less cooking time.
What are the habichuelas guisadas?
The basis of the habichuelas guisadas recipe is sofrito, which is a chopped mixture of onion, garlic, bell peppers (green, yellow and red) and cilantro. It is truly one of the cornerstones of Puerto Rican cuisine. And if the recipe can vary from one cook to another, sofrito is unquestionably found in many Puerto Rican dishes (such as picadillo, arroz con gandules and many others).
What is the origin of beans?
Beans are native to Central and South America. There are traces of them between 7000 years and 6000 BC in Peru. Conquistadors like Christopher Columbus in Cuba, Oviedo in Santo Domingo and Nicaragua, and Cabeza de Vaca in Florida, discovered and helped to make them popular in Europe in the sixteenth century, then in Africa and Asia.
There are thousands of varieties of beans depending on the regions and countries. In Latin America, beans are one of the staples, as they were in North America, for a very long time. In Europe, before the introduction of certain varieties of beans, people used black-eyed-peas or fava beans, for example.
In this recipe of habichuelas guisadas, pinto beans are used. It is a rosy, pale beige bean, with red veins. The rice, which accompanies this dish, was introduced in Central America, South America and the West Indies, by the Spanish and Portuguese settlers.
What is the origin of habichuelas guisadas?
It is quite difficult to be definitively certain on the origin of habichuelas guisadas. There are many traditional recipes for bean-based soups or stews around the world, especially in Central and South America. And so there are potentially many hypotheses that can serve as an original recipe for this type of dish. Especially since Puerto Rico is an archipelago with a mixed history.
The Igneris, then the Arawaks and finally the Tainos ethnic groups were the original populations. Then Puerto Rico became a Spanish colony from the sixteenth century. Subsequently, African slaves were exploited there. Puerto Rican cuisine is therefore the fruit of a great mix of cultures as in all the Caribbean.
The origin of the dish could take us to Spain with their fabada asturiana, white beans cooked with pork and cold cuts and seasoned with spices. Or maybe also have us look at African dishes. The first reference to the fabada dates from the 19th century and it is assumed that this recipe could itself be an adaptation of the French cassoulet recipe, which is much older. In the early 19th century, Creole cookbooks also started mentioning New Orleans beans and rice.
Beans and rice dishes throughout the world
Habichuelas guisadas are part of a great culinary tradition shared throughout the world. Especially in the Americas and Caribbean, that of beans and rice, with or without meat! These include Moros y Cristianos de Cuba, Costa Rica’s gallo pinto, pabellón criollo from Venezuela, but also paella Valenciana from Spain, Texan chili con carne, New Orleans beans and rice, Korean kongbap, waakye from Ghana or the famous Portuguese feijoada that also became a popular dish in Brazil, just to name a few.
Arroz con gandules and arroz junto, which are also Puerto Rican dishes, are made with pigeon peas or beans, rice and meat. The difference with habichuelas guisadas is that the rice is cooked in the same pot as the legumes and the meat. There are variations based on the choice of legume and meat. However, the use of a sofrito is never an option. A version of habichuelas guisadas from the Dominican Republic also bears the same name.
What is certain is that this dish is an excellent source of protein! On the one hand sausages and ham, but also on the combination of rice and beans, which together form a complete protein. The habichuelas guisadas are therefore a meal that is body and very energetic. And quite comforting!
Crockpot Ham Hocks and Beans
This is a hearty traditional Southern dish, inherited from my in-laws.
Ingredients You'll Need
1 lb dry pinto beans
Hickory smoked ham hocks or shanks, about 1 lb total weight
½ cup packed brown sugar
1 tbsp Gebhardt chili powder
1 bay leaf
1 tsp black pepper
½ tsp salt
½ tsp onion powder
½ tsp cumin
2 cloves garlic, minced
1 quart ham stock OR chicken broth OR water
Rinse the beans and pick out any stones or bad beans. Soak the beans overnight. Drain the beans completely. Place all ingredients in a crock pot, making sure that the liquid covers the beans and ham hocks completely, nestling the hocks into the beans if necessary. Cook on low for 8 to 10 hours or until the beans are tender and the meat is falling off the ham hocks. Remove bay leaf and discard. Remove ham hocks, shred meat off the bones and stir it back into the beans. Serve with cornbread and coleslaw
Questions, Comments & Reviews
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
- 4 (3 ounce) thin-cut beef round steaks
- 4 Mexican-style sandwich rolls (bolillos)
- ¼ cup sour cream, divided
- 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
- 2 avocados - peeled, pitted and sliced
- 2 large tomatoes, sliced
- 2 pickled jalapeno peppers, sliced into quarters lengthwise
- 2 cups shredded romaine lettuce, divided
- 1 cup chopped fresh cilantro, divided
- 1 cup crumbled queso fresco (Mexican fresh cheese), divided
- 1 lime, quartered
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
This simple chorizo Breakfast Torta is packed with flavor and hearty enough to keep you full way past lunch! Great way to start the day!
Okay, I get it. Every food blogger and writer is supposed to be posting holiday stuff right now. But, I’ve been working on my torta game and just had to share this Chorizo Breakfast Torta with you. It’s one of my favorite breakfast sandwiches and while it might be a bit too involved for a quick weekday breakfast, it’s absolutely great on a chilly weekend.
The key to a good torta is having layers of flavor that come together perfectly once the sandwich is wrapped up. The sort of hidden layer in this sandwich that ties everything together is a quick mashed pinto bean and cheese topping. Plus, don’t skimp on the avocado, cilantro, and lime! They add some nice bright flavors to the breakfast torta!
You’re gonna love this sandwich!
Easy Refried Beans
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1 x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too—use canned beans and they’re ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 ½ cups refried beans (21 ounces), enough for 5 servings.
- 1 tablespoon extra-virgin olive oil
- ½ cup finely chopped yellow or white onion (about ½ small onion)
- ¼ teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
- ½ cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice (about ½ medium lime), to taste
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Change it up: Substitute black beans for the pinto beans.