Refried bean masa empanadas with roasted salsa verde from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (page 40) by Steve Sando and Vanessa Barrington

  • lard
  • Rio Zape beans
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute Anaszi, flor de Junio, or pinto beans for Rio Zape beans, extra-virgin olive oil for lard, sour cream for Mexican crema, and grapeseed oil for safflower oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted salsa verde

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Anaszi, flor de Junio, or pinto beans for Rio Zape beans, extra-virgin olive oil for lard, sour cream for Mexican crema, and grapeseed oil for safflower oil.

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