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Bean Empanadas
Yield: Makes 6 servings
Real Simple, SEPTEMBER 2005
- 2 tablespoons olive oil
- 1 package refrigerated pie crust
- Flour for the work surface
- 1 16-ounce can refried beans
- 1 1-pint container fresh salsa
- 1 8-ounce package shredded Cheddar
- Sour cream (optional)
Heat oven to 400°F. Spread 1 teaspoon of the oil on a baking sheet. Cut each piecrust into 3 equal portions. On each cut piece, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each piecrust piece, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.
Sweetnicks Note: Nicholas loved these too. He really likes black beans, so once I explained that these have beans in them too, and they're pink beans, Mommy's favorite color, he ate up!
Have all the ingredients ready before starting this easy recipe. Bake 4 tortillas in a 375 degree oven(directly on the rack, no baking sheet) until crisp, about 4 minutes. Carefully remove and place each one on a plate. Top with warmed canned refried black beans, shredded lettuce, chopped tomatoes (oryour favorite salsa), avocado, corn and chopped scallions. Enjoy!
Sweetnicks' Note: I also added a bit of sour cream and my Guacamole Cream to the top before serving. Originally made and reviewed here.
Hickory House Barbeque Baked Beans
- 1/2 large green or red bell pepper
- Two 15-ounch cans pinto beans or navy beans, drain liquid and rinse
- 1 cup barbeque sauce
- 1/2 cup water
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
Position rack in middle of oven and heat to 375. In an 8-inch square baking pan, mix together everything except Worcestershire sauce. Stir well to dissolve sugar completely. Dribble Worcestershire over top. Bake until slightly thickened, glazed and browned on top, and bubbling vigorously around the edges, 45 minutes to an hour. Let cool slightly before serving. Serves 4-6.
Sweetnicks' Notes: Deliciously simple way to eat baked beans from Rick and Lanie's Excellent Adventures.
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