Landing back on ones feet can be a daunting prospect when the steps to doing so seem like a huge task. Breaking down our movement into each carefully planned step such as place your left foot on the ground. Place your right foot beside your left foot on the ground. Use force to push yourself upright. And telling yourself all that when you don’t even have the energy to put one foot there in the first place or whether you’re unsure you’ll even have the ability to put your strength into the upright position can make starting over a task that is filled with an endless array of question marks.
Unfortunately and maybe fortunately, life is an endless chain of changes and we have to keep moving forward because even when we aren’t sure of the answers, just doing something, anything leads somewhere. The past month has been a rather difficult task of starting over in a place where life doesn’t feel to change that much.
There wasn’t a huge amount I could do but try and somehow, with the help of some solid caring friends I got through. Life is messy and scary, especially when you don’t have a dime to your name and you know bills keep coming. There will appear a light though, as it has for me. It might not be the kind of light our heart is yearning for or the kind we want right at this moment, but opportunities are there to pave the way for something else so just keep pressing on and who know where that will lead.
I know, this is heavy stuff to talk about before a Mexican bean sandwich, but food and conversation go hand-in-hand and I’d love to know how you confronted change or starting over in the comments below.
Meanwhile, I’ll be consuming this flavorsome sandwich that Mexico is to blame for. I’m so thankful for them and I hope you give this a go this weekend. Most of all, I hope you have a wonderful day friends.
Mollettes – Mexican Bean Sandwich
Adapted from Saveur
1 pound plum tomatoes, roughly chopped
1/3 cup cilantro, roughly chopped
6 (serrano) chilies, stem and seeds removed, finely chopped
1 medium onion, finely chopped
Salt to taste
1/2 cup coconut oil or lard
4 cloves garlic, minced
1 small onion, finely chopped
2 cups chicken stock
3 cups pinto beans, drained and rinsed
For the rolls
4 bolillos or kaiser rolls
1/2 pound queso Oaxaca, grated or a substitute
Place the tomatoes, cilantro, chilies, onion and salt in a bowl and toss to combine. Set aside.
Place the coconut oil or lard in heavy frying pan on medium heat. Add in the garlic and onion and stir through, cooking until translucent and soft, approximately 8 minutes.
Meanwhile, heat the grill or broiler on high.
Add the stock and beans and continue cooking, mashing until the beans are smooth and the mixture is a thick soup.
Season and set aside to keep warm.
Remove the insides of your rolls and place on a lined baking tray under the broil until lightly toasted.
Remove and place 1/4 of the beans mixture in the center of the rolls and top with the grated cheese and return to the boiler until the cheese has melted.
Remove and top each portion with the fresh salsa.
The only pinto beans I could find were dried so here is a helpful weight comparison when you cannot find canned pinto beans.
Oaxaca cheese was not readily available for me so mozzarella had to suffice.