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    Toasted Bean and Cheese Open-Faced Sandwiches
    3 cups cooked pinto beans
    2 tablespoons olive or canola oil
    1 garlic clove, minced
    1/2 cup chopped onion
    4 crusty oval-shaped rolls, split in 1/2 lengthwise
    1-1/2 cups shredded white cheese
     1. Drain the beans in a colander set over a bowl. 
        Save the bean liquid.
     2. Heat the oil in a heavy skillet over medium heat. 
     3. Add the garlic and onion and saute until the onion 
        is soft, about 5 minutes.
     4. Add the drained beans. 
     5. Using a potato masher, mash the beans until they 
        become a spreadable mixture, adding extra bean 
        liquid, if needed.
     6. Put the rolls on a baking sheet and broil until 
        lightly golden, about 3 minutes. 
     7. Spread each half of the rolls with about 1/2 cup 
        of the refried beans. 
     8. Top with shredded cheese. 
     9. Return to the oven and broil until the cheese is 
        melted and starting to bubble. 
    10. Transfer the rolls to a serving tray and serve.