How to Make Belizean Beans Panades | Vegan Option

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

corn masa

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole adds flavor while sour cream is more affordable.

Prepare 1 pound of corn masa by mixing in 1 teaspoon of baking powder and some flour to bind it together if needed.

Heat 3 cups of vegetable oil in a cast iron skillet over low heat.

Cook 1 pound of red kidney beans overnight in a slow cooker with diced onions, cilantro, and minced garlic.

Fry the beans in butter or vegetable oil to make them vegan.

Press the masa into discs using a tortilla press.

Fill each disc with the prepared refried beans and fold over to seal.

Fry the panades in the skillet on medium heat until golden brown and crispy, about 3-4 minutes per side.

Prepare a sauce with diced onion, chopped cabbage, jalapeno peppers, distilled white vinegar, and water, seasoning with salt and black pepper.

Serve the panades hot with the sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary