Mexican cuisine · Vegetable Dishes

Frijoles Puercos Vegetarianos

Creamy fried bean paste from Sinaloa with cheese, chipotle and crumbled tortilla chips.

Ingredients · for 6 servings

• 800 g cooked pinto beans (with their cooking liquid)
• 1 white onion
• 3 cloves garlic
• 3 chipotles in adobo
• 200 g queso fresco (or mild feta)
• 150 g grated young Gouda
• 100 g tortilla chips
• 80 g olives
• 5 tbsp sunflower oil
• Salt, pepper

Instructions

1. Drain the beans, reserving the cooking liquid, and purée them with 200 ml of it in a blender to a smooth, still-pourable paste.
2. Finely chop the onion and garlic, seed and finely cut the chipotles, and slice the olives.
3. Heat the oil in a wide pan and fry the onion and garlic over medium heat for 5 min., until golden and sweetly fragrant.
4. Stir in the bean purée with the chipotles and fry over constant stirring for 12–15 min., until the mixture thickens, darkens and pulls away from the pan as a whole.
5. Fold in the crumbled queso fresco, half the Gouda and the olives, and keep stirring until the cheese has melted and the paste turns glossy; season with salt and pepper.
6. Spread the mixture into a shallow dish, top with the remaining Gouda and coarsely crumbled tortilla chips, and serve warm for dipping.