RITZ Salvadoran Refried Beans with Curtido

Name: RITZ Salvadoran Refried Beans with Curtido
Prep time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 4½ cups water, divided; 2 cups green cabbage; ½ cup red onions; ⅓ 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 refried red beans; 16 RITZ Crackers; 4 tsp. salsa roja

Introduce your family to the delicious flavors of Salvadoran food by serving these delicious refried beans with curtido, which is like a cabbage slaw.

Low Saturated FatWell-being Choice

Nutrition Bonus

The contrast among colors, flavors and textures make these refried bean and cabbage slaw-topped crackers an interesting, yet tasteful, way to eat well.

Prep time:

0 h 0 min

Total time:

0 h 0 min

Servings:

Makes 4 servings, 4 topped crackers each.

Ingredient list

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

Directions

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.