Ryan’s Blog Posts

CHALLENGE:
Cultural Fusion

I had a close friend back in junior high who’s family was from Great Britain. He was the first person to introduce me to beans on toast. A great easy meal to enjoy that I have some fond memories around.

Fast forward a few years and I stumble across a recipe talking about beans and toast. While pondering this I kept drifting to a grilled cheese quesadilla I have been doing with a Mexican dish. There had to be some way of uniting these two ideas! Thats where this recipe was born.

Let’s take the British beans and toast but swap the beans for a Mexican style pinto bean. The grilled cheese we can modify into a quick broiled cheese that we can accentuate with fresh garlic and cilantro.

Creating a unique and tasty topping to the beans and toast. Lets be honest who doesn’t love some broiled cheese!

Ingredients:
Onion: 2, small dice

Bell pepper: 1, small dice

Garlic: 8 cloves, mince

Pinto beans: 2 cans, drained and rinsed

Stock: 1 cup

Honey: 1 tbsp

Apple Cider Vinegar: 1 tbsp

Queso Fresco: sliced

Cilantro: 1 bunch, mince

Avocado Oil

Olive oil

Salt and Pepper

 

Directions:
Heat up a pot over medium high heat. Add avocado oil to grease the pan.

Add the onion and bell pepper and sauté 8-10 minutes.

Add 3/4 of the minced garlic and sauté another 2-3 minutes.

Add the pinto beans and sauté 4-5 minutes.

Turn on the broiler. Grease a baking sheet with olive oil. Lay out the queso fresco flipping them in the oil so they are coated.

Add the stock, honey and vinegar. Mix well and sauté another 10-15 minutes until the liquid has cooked down and been absorbed.

Toast the bread.

In a small bowl mix the remaining garlic, 1 1/2 tbsp olive oil and 1/2 the mince cilantro.

Place the cheese in the broiler and broil 2-3 minutes until starting the melt and get some brown spots. Pull out and set aside.

Mix the remaining cilantro into the pot of beans.

Plating:

On a plate lay down the toast. Add a healthy layer of beans. Cover with a layer of the broiled queso fresco. Finally top with the cilantro and garlic mixture. 

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