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MEXICAN-STYLE VERMICELLI (FIDEO)

Mom’s food has just taken a spin with Isadora® beans. Try this everyday taste with vermecelli with the perfect complementing pinto beans.


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INGREDIENTS

1 pkg. Isadora® whole pinto beans, drained
5 oz. Pkg. fideo vermicelli
2 TBS. vegetable oil
1 medium onion, chopped
1 can (15 oz.) low sodium chicken broth
1 can (15 oz.) diced tomatoes
½ cup shredded jack cheese
½ cup sour cream for serving
½ cup salsa for serving

HOW TO COOK

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.  Add vermicelli and toast, toss frequently with tongs.  After about 2 minutes, add chopped onions, continuing to toss until golden brown, about 2 minutes more.  Add chicken broth, IsadoraÒ beans, and tomatoes.  Reduce heat to medium, cover and simmer for about 15 minutes until vermicelli is tender.  Remove from heat, sprinkle with cheese and cover; let stand for about 3 minutes until cheese is melted.

Serve with sour cream and salsa, if desired.

Where to Buy

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