Bean Tostadas with Jalapeño Cashew Sauce
- 1 lb pinto beans, dried; soaked
- 6 cups water, filtered
- 1/2 onion, white
- 1 jalapeno pepper, cut in half and deseeded
- 1 clove garlic, skin removed and smashed
- 1/2 tsp salt
Jalapeño Cashew Sauce:
- 1 cup cashews, pieces; raw unsalted, soaked
- 1/2 cup water
- 1 jalapeno pepper, cut in half, deseeded if desired
- 1/2 cup cilantro, packed
- 2 cloves garlic, skin removed
- 2 tbsp lime juice
- salt, to taste
- 6 tortillas, flour (use corn for gluten free)
- lettuce, romaine; chopped
- avocado, cubed
- pico de gallo, fresh; or salsa
- First, the pinto beans need to be soaked to reduce cooking time. In a large pot, cover pinto beans with water and soak for 6-8 hours. Cover and let the pot sit on the stove (no heat). After 6-8 hours, rinse the beans and drain the water.
- In addition, the cashews blend smoother if they are soaked. Cover them in water in a jar and refrigerate for 6-8 hours. Rinse and drain the cashews.
- In a large pot, combine the soaked beans with filtered water, white onion, jalapeño and garlic for flavor.
- Bring water to a simmer and simmer gently with lid tilted until desired tenderness is reached, about 45 minutes to 75 minutes. Stir occasionally and add water to cover the beans as needed.
- When they are tender, add salt. Continue cooking the beans uncovered for 5-10 minutes, stirring frequently, to thicken the bean liquid. Remove the half of onion and discard. Do not drain liquid.
- The homemade pinto bean recipe will leave you with leftovers. Freeze extra beans and their sauce in 2 cup portions and use for taco or grain salads, burritos, quesadillas and enchiladas.
Jalapeño Cashew Sauce:
- In a blender, combine soaked cashews, water, half of the jalapeño, cilantro, garlic, lime juice and a pinch of salt. Blend until smooth.
- Taste and add additional jalapeño to desired level of heat, and more salt to taste. The heat of the cashew sauce will depend on the jalapeño - add it in slowly in pieces to control the spice.
- When you are ready to enjoy a tostada, add 1 teaspoon of oil and 1 flour tortilla at a time to a pan over medium heat on the stove. Toast until puffy and getting crispy, and flip to repeat on the other side. Repeat for as many tortillas as you need.
- Top the tostada with a few spoonfuls of warm pinto beans, a drizzle of the cashew sauce, and desired toppings (lettuce, avocado, pico de gallo, cilantro, etc).
- Enjoy warm.