Our Latin Brunch menu showcases many Pedroza family recipes introduced by our Sous Chef Victor. But, this recipe was picked up by Chef Amalia when she was in culinary school in Italy where she shared a flat with El Salvadorian roommates. We offer this dish as a side on our Sunday brunch menu – but, it’s hearty enough to make at home as the star of the meal!
Red Refried Beans
1 lb red beans
1 yellow onion
2 cloves of garlic
2 sprigs of cilantro
crumbled queso fresco
4 tbs extra virgin olive oil
-Soak red beans over night in water
-In a large pot add the soaked beans, two quarts of water, the chopped onion, and the garlic
-Let simmer for 2 to 3 hours until the beans are soft
-You may have to add more water if it evaporates and the beans aren’t done. This is fine.
-Use an emersion blender to blend the beans
-Then in a large non-sick skillet add the extra virgin olive oil
-Allow the pan to be hot but not smoking
-Add the beans to the oil, and fry
-Once all the oil is incorporated in the beans, they are ready to be served
-Season with salt and pepper, garnish with queso fresco, and cilantro
Cannon Green is open for brunch on Sundays from 11 am – 3 pm; Dinner Tuesday – Saturday, 5 – 11 pm. Reservations are recommended.