Refried Bean Crostini

My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.

See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).

Beans on Toast

And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.

Beans on Toasts

The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.

And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.

Continue reading for the Bean-y Crostini recipe

Refried Bean Crostini

Recipe Type: Entree
Cuisine: Mexican
Author: Bake Up, Little Suzy
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 5
Toasted, split club rolls are smeared with refried beans doctored up with a bit of prepared salsa and cumin. A thin slice of pepper jack cheese is melted over top.
Ingredients
  • 1 15-ounce can refried beans
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped pickled jalapeño
  • 1/2 teaspoon ground cumin
  • Pinch of Kosher salt
  • 5 club rolls
  • 5 thin slices pepper jack cheese
Instructions
  1. Combine beans, salsa, jalapeño, cumin, and salt in a small bowl.
  2. Slice rolls in half and toast.
  3. Divide the bean mixture evenly among the toasted rolls.
  4. Top each with half a slice of cheese and melt under the broiler.
Linked to: I Should Be Mopping the Floor, Make-Ahead Meals for Busy Moms, Flour Me with Love, Chef in Training, Nap Time Creations, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Creations by Kara, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Food Trip Friday, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, Be Different, Act Normal, My Favorite Finds, Something Swanky, Addicted to Recipes
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