Beans for Burritos

Beans.  This is a genre of food some people need to learn to love.  I was probably one of them.  

When Dr. S and I were newlyweds, we were still working on our undergrads and very poor.  So we ate a lot of beans.  We substituted beans in lots of places you might normally use meat, and learned to appreciate the flavor and texture of various varieties.  

Here's a little secret for you:  all it takes is a good recipe.  You just have to try something that actually tastes good, and voila!  You're a bean lover.  

First things first--you don't have to save these beans just for burritos.  You can serve them as a side dish or over rice, or heap them in a big bowl with cornbread or warm tortillas.  Mash them up and use them in a layered dip.  Cool them and toss them into a bean salad.  Whatever floats your little bean boat.

This recipe is very simple, very filling, and very delicious.  You start by soaking the beans.  Dump them into a large bowl and cover them with water--plenty of extra water!  (Sorry I forgot to snap a picture for this part.  But you can put beans in a bowl of water, yes?)  If they're really soaking up that water quickly, add some more water before you go to bed.  Leave them out on the counter while you sleep.

In the morning, drain and rinse those beans. 

Note:  you can skip the soaking step, but I hear the soaking and rinsing cuts down on the "potency," if you know what I'm sayin'.

Next, put the beans in a crock pot (or you can use a large pot on the stove, but then you'll have to babysit it) and cover with lots of fresh water!  Or chicken/beef/vegetable stock.  I usually just go with the water, though, and add bouillon later.

Cook on high for about six hours.

If the beans are popping out of the top of the water, add more!

After about six hours, the beans should be pretty much cooked.  You don't want to add particular ingredients (especially acidic ones) during the cooking process, because it halts the cooking process for the beans.  So cook the beans first, then season them.  Okay?

Add a few hot chilis.  Jalapenos work great, but I always use serranos, since we have a bush in our garden.  I add 3-4 small serranos, seeds removed.  This gives the beans a little kick, but still mild enough for the kiddos.  If you leave the seeds in, it'll be pretty spicy!  Just so you know.

Next, I throw in a couple onions.  Don't bother with chopping--just peel and quarter and call it good.

Plenty of minced garlic...

and a little cumin for some flair.

And lastly, make sure you salt that pot of beans!!  Please.  You'll regret it if you don't.  If you're using broth or bouillon though, check the salt content there before adding more.  You can always taste the broth in the pot and add to it.

Let that cook on low for another couple hours, then serve 'em up.  These can be served as a side dish, over rice, or (of course) stuffed in a burrito.  You can also drain most of the broth, reserving about 1 cup just in case, and mash with a potato masher (don't puree the heck out of the poor things) to get that "refried" bean texture.

IMPORTANT STEP HERE.  Before serving, stir the pot and sift out those chilis.  Unless you really like things hot--then don't worry about it!  Just don't get mad at me if you forget and fold that serrano into your 4-year-old's burrito.

Beans for Burritos

2 lbs dry beans, any variety
several quarts of water or stock--be prepared with at least 1 gallon
3-4 small chilis, or 1-2 large, sliced down the center and seeded.

2-3 onions, peeled and quartered
1 tsp ground cumin
bouillon, if desired (I go with about 6 cubes)
salt, to taste (start with 2 tsp)

Pour dry beans into large bowl and cover with water, at least two inches above beans.  Let sit on counter overnight.  In the morning, drain and rinse beans.  Pour into crock pot and cover with fresh water or stock.  Cook on high for 6 hours.  Add water or stock if beans begin to absorb the liquid too quickly.  When the beans are cooked, add chilis, onions, cumin, bouillon and salt.  Mix well, replace the lid, and cook on low an additional 2-3 hours, or until ready to serve.  If desired, drain broth, reserving 1 cup, and mash with potato masher.  Serve in burritos, over rice, as a side, in a salad, in a dip, or however you desire.  Makes 40 side servings, or 20 generous helpings.