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Burrito
Recipe
From: Rita
Kolchinsky
My secret to good burritos is starting out with yummy black beans,
the canned one just don't cut it.
After you have good beans, whatever you put in the burrito will
taste delicious.
- 1 c. dry blk beans, soaked overnight and rinsed
- 1" piece of kombu (optional, but cuts down on the gasiness
of the beans)
- 3 c. water
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 jalepeno pepper, chopped or tabasco sauce to taste
- 1 T olive oil
- 1 T soy sauce
- 1 T balsamic vinegar
Put beans, kombu and water in a pot and bring to a boil.
Turn down the heat to low, cover pot tightly and simmer for an hour.
If there's too much liquid in the beans after an hour, remove cover
and simmer for a few minutes until they are the consistency you
want.
Remove the kombu and toss it.
In the meantime, saute the onions, garlic and pepper (or tabasco
sauce) in olive oil until the onions are soft.
Stir the balsamic vinegar into the veggies and add this mixture
to the cooked beans along with the soy sauce.
Cook this for about 10 minutes on low heat. Now the beans are ready
to be stuffed into the perfect burrito.
I like to make simple white rice, saute some mushrooms, red
peppers and thick onion slices to put into the burrito shell along
with the beans.
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