Vegan Mollete on Whole Wheat 馍 (Mó)

This is an ode to my mother-in-law’s beans. I learned how to make this just before my husband and I got married, and have been making it ever since. They’re simple and delicious, and they are freezer friendly! So don’t shy away from putting the entire bag of beans in that crockpot!

These vegan molletes are on a rotation for our morning breakfast weekly. The texture of the beans serves as a smooth contrast to the crustiness of the 馍 (mó) and the nuttiness of the bread brings a balance to the savory toppings. Of course, this mollete can be made vegetarian by adding cheese and perhaps a fried egg, but we like it the way it is. Besides, you know what’s coming up- Egg Salad on 馍 (Mó) with Chili Crisp, a vegetarian take on how we eat mó for breakfast!

Serves: 6

Prep Time: 10 minutes

Cook Time: 6 ½ hours

Inactive Time: 6 hours

Ingredients:

For the refried beans:

½ onion, yellow or white

½ onion, sliced

1 lb bag of dried pinto beans

2 tbsp vegetable oil for frying

A pinch of salt, more to taste

For the mollete:

6 mo

Refried beans

Tomatoes, chopped

Onions, yellow or white, chopped

Cilantro, chopped

Hot sauce of choice

Instructions:

To make the beans:

In a crockpot, pour uncooked pinto beans and enough water (about 2 inches more than beans). Top with a half onion. Cook on low for 6 hours. When it is done, discard the onions and excess water. These cooked beans freeze well.

Heat vegetable oil in a pan on medium heat. When oil is shimmery, sautee the sliced onions until golden. Remove the onions from the pan and add three cups of cooked beans into the pan. Using a potato masher, mash beans until a desired consistency is achieved.

To make the mollete:

Cut and toast your mo before spreading some of the refried beans and topping the beans with tomatoes, onions and cilantro. Serve immediately with hot sauce of choice.