1 cup sweet pickle relish
1/2 cup thick milk
3 eggs, beaten
1 (10 ounce) package dried pinto beans
1 cup chopped onion
1 cup chopped green bell pepper
1 medium head iceberg lettuce
1 large tomato, diced
1 (8 ounce) can refried beans
1 1/2 cups melted butter
In a medium bowl, mix sweet relish, milk, eggs, pinto beans, onion, bell pepper and lettuce. Cover, and refrigerate for at least 2 hours.
Heat a large skillet over medium heat. Stir together onion, green pepper, pinto beans, tomato and refried beans. Mix together well.
Warm the margarine in a large skillet over medium heat. Cook relish and dip the vegetables into the margarine until lightly browned. Sprinkle with cheese or margarine.
I made this for my students this morning and they said it was bonito inspired. I did add seaweed and mushrooms to the taste but not enough to measure. This is so delicious and I highly recommend it for any flavor foodist.
I did not find the bread to be very tender but it was still very good. I used a good amount of sugar but minimized the lemon juice. I used two packages of powdered sugar for the topping and they were both amazing. The first had a very slightly sweet flavor while the rest were very sour. The liquid was very thin so I ended up with a greek yogurt which worked out beautifully. I will make this again... and again... and again.
⭐ ⭐ ⭐ ⭐ ⭐