Ingredients

For refried beans
2 (15 ounce) cans of red beans
½ yellow onion, diced
½ green bell pepper, cubed
4 cloves of garlic, peeled and sliced
1 teaspoon cumin powder
½ cup vegetable broth
2 tablespoons oil
Salt, to taste

For mantequilla rala
1 cup sour cream
½ cup heavy cream
½ teaspoon salt

For pan con frijoles
Soft bread roll such as Hawaiian rolls

Garnishes
Handful of fresh cilantro, finely chopped
Avocado, diced
Hot sauce
Cojita
Egg

Equipment
Sauté pan
Blender
Frypan

Directions

Add oil to the pan set at medium heat. When the oil is hot, add the finely diced onion and sauté until it turns golden brown. To the browned onions, add garlic and sauté for a few minutes – but take care to not allow to brown/burn as that would impart a bitter taste.

Add the cubed green pepper to the onions and sauté. Mix in the cumin powder and salt and stir to combine. Add the red beans and stir to combine. Add the broth and let simmer for about 10 minutes.

Taste test and add more salt if desired. Allow it to cool and then add to the blender and blend until smooth.

Clean the pan and return to the stove. Add oil and when the oil is hot add the blended bean mix. Stir and simmer until the consistency thickens and is paste-like. The refried beans are now ready.

To make the Mantequilla Rala, combine sour cream, heavy cream, and salt and blend. Set aside.

Heat the tortilla on a pan and spread the refried beans.

To make a Baleada Sencilla, the simplest version of the dish, to the refried beans base, drizzle the mantequilla rala, crumble some cotija, hot sauce (if preferred), and add some cilantro.

To make a Baleada Especiales, scramble some eggs. Assemble as you would a Baleada Sencilla and then add the scrambled egg and avocado.

To make Pan con frijoles, toast the bread roll, spread the refried beans, add hot sauce and then big dollops of the mantequilla rala.

Country:
Honduras


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon