Bean-stuffed pupusas with curtido from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (page 42) by Steve Sando and Vanessa Barrington

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

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, grapeseed oil for safflower oil, and queso oaxaca or queso panela for Monterey jack cheese.

  • clkandel on March 05, 2022

    These were great and could be part of a meal or an app. I processed the bean mixture in a blender to get a smoother texture, then cooked them on the stove top to thicken up. Could use cider vinegar in place of the white vinegar.

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