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.

Recipe Tips

Home Made Salsa Roja
Heat 3 Tbsp. olive oil in large skillet. Add 1/4 cup chopped onions and 2 minced garlic cloves; cook and stir 2 min. or until crisp-tender. Add 2 cups chopped seeded plum tomatoes (about 4 large plum tomatoes) and 2 tsp. dried oregano leaves; stir. Cook 10 min. or until tomatoes are softened, stirring frequently. Season with salt and pepper to taste. Spoon tomato mixture into blender; blend until smooth. If a thinner consistency is desired, blend in small amount of water. Stir in 1/4 cup chopped fresh cilantro, if desired, Or for a spicier salsa, cook a chopped fresh jalapeño pepper or serrano chile along with the onions and garlic.
How to Use the Remaining Curtido
Drain the leftover curtido (cabbage mixture) well before serving it as a tangy side-dish slaw, or as a burger or other sandwich topping. Or, serve it as a topping for traditional pupusas.
How to Use the Remaining Refried Red Beans
Heat the remaining refried beans before using to prepare your favorite burritos, pupusas or tacos. Or, serve the beans as a delicious side dish. Or, serve the warm beans topped with shredded cheese as a warm dip with RITZ Cracker dippers on the side.