Ice pops made from a typical Mexican dish. Just delicious.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 8 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 18 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 ounces dried pinto beans
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 16 slices white whole wheat bread
- 1 cup shredded queso blanco
- ⅓ cup chile-garlic sauce (such as Sriracha®)
Instructions
- Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
- Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
- Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler on low heat.
- Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
- Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 9 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 1171 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |