RITZ Salvadoran Refried Beans with Curtido

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 4½ cups boiling water, divided
  • 2 cups finely shredded green cabbage
  • ½ cup slivered red onion s
  • ⅓ finely shredded carrot s (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

Nutrition facts

Recipe Tips

1

Pour 4 cups (1 qt.) boiling water over cabbage in fine-mesh strainer.  Rinse cabbage with cold water; drain well. 

2

Place cabbage in large bowl.  Add red onions, carrots, vinegars, oregano, half the peppers and remaining boiling water; stir.  Refrigerate until ready to use.   

3

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.  

4

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.

5

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.

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