We like to eat molletes for breakfast, so I'll usually make the beans ahead of time and refrigerate them until we're ready to assemble the toast.
Ingredients
- ounces dried pinto beans: 8 piece
- olive oil: 2 Tbsp
- ½ teaspoons salt: 1 piece
- slices white whole wheat bread: 16 piece
- queso blanco: 1 cup (shredded)
- Chili-garlic sauce (such as Sriracha®): 0.33333 cup
Metric Conversion
Stages of cooking
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Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
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Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
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Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
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Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
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Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.
