RITZ Salvadoran Refried Beans with Curtido
- 4½ cups boiling water, divided
- 2 cups finely shredded green cabbage
- ½ cup slivered red onions
- ⅓ finely shredded carrots (about 1 small carrot)
- ⅓ cup white vinegar
- 2 Tbsp. cider vinegar
- ½ tsp. dried oregano leaves
- 2 small jalapeño peppers, thinly sliced, divided
- 2 Tbsp. oil
- 1 small yellow onion, quartered
- 1 can (15 oz.) refried red beans
- 16 RITZ Crackers
- 4 tsp. salsa roja
- Pour 4 cups (1 qt.) boiling water over cabbage in fine-mesh strainer. Rinse cabbage with cold water; drain well.
- Place cabbage in large bowl. Add red onions, carrots, vinegars, oregano, half the peppers and remaining boiling water; stir. Refrigerate until ready to use.
- Heat oil in large nonstick skillet on low heat. Add yellow onions; cook 45 min. to 1 hour or until onions are charred, stirring occasionally. Remove skillet from heat. Use slotted spoon to remove onions from skillet, reserving oil in skillet. Discard onions.
- Add refried beans to reserved oil; cook on medium heat 4 to 5 min. or until heated through, stirring frequently. Meanwhile, drain 1/3 cup cabbage mixture.
- Cover each cracker with 1 tsp. EACH beans and drained cabbage mixture. Top with salsa roja and remaining peppers. Refrigerate remaining cabbage mixture and beans up to 3 days before using as desired.
The contrast among colors, flavors and textures make these refried bean and cabbage slaw-topped crackers an interesting, yet tasteful, way to eat well.
- Home Made Salsa Roja
Heat 3 Tbsp. olive oil in large skillet. Add 1/4 cup chopped onions and 2 minced garlic cloves; cook and stir 2 min. or until crisp-tender. Add 2 cups chopped seeded plum tomatoes (about 4 large plum tomatoes) and 2 tsp. dried oregano leaves; stir. Cook 10 min. or until tomatoes are softened, stirring frequently. Season with salt and pepper to taste. Spoon tomato mixture into blender; blend until smooth. If a thinner consistency is desired, blend in small amount of water. Stir in 1/4 cup chopped fresh cilantro, if desired, Or for a spicier salsa, cook a chopped fresh jalapeño pepper or serrano chile along with the onions and garlic.
- How to Use the Remaining Curtido
Drain the leftover curtido (cabbage mixture) well before serving it as a tangy side-dish slaw, or as a burger or other sandwich topping. Or, serve it as a topping for traditional pupusas.
- How to Use the Remaining Refried Red Beans
Heat the remaining refried beans before using to prepare your favorite burritos, pupusas or tacos. Or, serve the beans as a delicious side dish. Or, serve the warm beans topped with shredded cheese as a warm dip with RITZ Cracker dippers on the side.
Nutrition Per Serving
|% Daily Value*|
|Total fat 7g|
|Saturated fat 1g|
|Trans fat 0g|
|Dietary fiber 2g|
|Total sugars 1g|
|Added sugars 1g|
|Vitamin A||2 %DV|
|Vitamin C||6 %DV|
|Vitamin D||0 %DV|