Ryan’s Blog Posts
CHALLENGE:
Cultural Fusion
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.
Creating a unique and tasty topping to the beans and toast. Lets be honest who doesn’t love some broiled cheese!
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
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.
