This is a totally BORING post, but I’ve wanted to pay attention to the timing and jot it down in case I ever need it. It’s not precise. It’s not delicate. It’s usually just one of those all day things. This is how it went down this particular day.
I started with 1 cup dried pinto beans. When soaked overnight these double in volume. By the time these have cooked completely they triple in volume. One serving size is about 1/2 cup, and I wanted to make 6 burritos. There you go. Math skills!
Dizzle likes to brown-bag it for airports because it’s usually difficult to find tasty wholesome options. Recent faves have been mujadara (spiced lentils and rice) and plain old bean burritos. This time he opted for the burritos. (I won’t mention that this is probably because he lost the most perfect container ever for the mujadara. ;))
- 1 cup dried pinto beans
- salt (approximately 2 tsp or to taste)
- optional: seasoning blend of choice, 1 cup salsa
- Use a large bowl. Cover beans with water by at least 3-4 inches. Soak overnight. Drain and rinse. Add to pot. Cover with water by about an inch. Turn heat to medium and wait for a boil. (This might take about an hour.) Cover, reduce heat to low, cook at least 2.5 hours. Remove lid. Bring heat back to bubble, medium or medium/low. Stir and mash periodically. Once beans start to get a thicker consistency reduce heat back to low. (to avoid large bubble splatters!) Stir and mash more often, probably every 5 minutes, to avoid sticking. When beans achieve a "refried" texture add 1 cup salsa. Stir and cook until the desired thickness.
Tags: mexican, plant based, recipe, refried beans