How to Cook Beans and the Best Burritos

Beans are a mainstay of food storage.  they are inexpensive, nutritionus (full of protein and fiber), and can be used in many ways. 
There are several ways to cook beans, I use three different methods, depending on how my day is looking and how far ahead I planned.  

Which ever method you use before you start you need to rinse and sort through your beans, discard rock, broken beans etc. 

Traditional method
In a large pan (use the one you will cook the beans in no need to dirty more dishes then necessary) cover beans with cold water.  Add 3 tsp salt. (the salt helps tenderize the beans think of it like bringing a chicken) Let soak over night.  In the morning drain and rinse. cover with new water. Cook 45-60 minutes.

Crock-pot Method
The crock-pot method is basically the same as the traditional method except you make it in your crock-pot. In a crock-pot cover beans with cold water.  Add 3 tsp salt. (the salt helps tenderize the beans think of it like bringing a chicken)  Let soak over night.  In the morning drain and rinse. Cover with new water. Cover and cook on low for 8 hours.

Quick Soak Method:

Place beans in pot. Fill pot with water. Place on stove uncovered and bring to a rapid boil. Allow beans to boil for 2 minutes and remover from heat cover.  Let stand for 1 hour and then procede to cook them. 

Been and Beef Burritos *adapted from the USU extension recipe

1 pound black beans

3 tsp salt

1 pound ground beef

1 pkg taco seasoning mix

1 large onion, chopped

½ pound cheddar cheese, grated

2 cans diced green chilies

1 pt salsa

1 lb Monterrey jack cheese grated

Soak beans overnight with salt; drain and rinse. Cook beans the next morning in 4 qts of fresh water; drain (reserve 2 cups liquid). Combine beans and reserve liquid; salt to taste. Brown meats with onion and taco seasoning; drain. Add chilies and salsa; stir into beans. Stir in grated cheese; mix well. Spoon onto flour tortillas and fold; serve.  Makes 24 –36 depending on size.  May wrap and freeze for later use. 

This is how I wrap burritos.  You might notice that at my house we do this in an assembly line and make a bunch at a time, which we then freeze and take to work for lunch. 

1.  Place the filling on the burrito fold on side in.

2. Fold the long part of the tortilla over the mixture.

3.  Fold the third side in on top of the filling.

4.  Roll the burrito up.

5.  Make sure the ends are all tucked, and then place in ziplock bags. We like two per bag. I use quart sized freezer bags.

6. Freeze.  When ready to reheat microwave for 1-2 minutes.  Enjoy.

                       

Rice Bowls -Cafe Rio Style

RICE BOWLS
We love rice bowls. What is a rice bowl you ask. Well it is rice in a bowl with toppings. One of our favorite is Café Rio Rice with Sweet pork and dressing. I originally got this recipe from a friend Megan, she used it to make Sweet pork Salad as served at Café Rio. I have made it many times for salad or for burrito filling, but we really just love to eat it in bowls. So how do you eat this? In a bowl put a scoop of rice, some dressing, then meat. Top with cheese, sour cream, tomatoes and avocados.

Café Rio Rice
3 cups rice
6 cups water
4 chicken bouillon cubes
¾ tsp salt
1 TBSP butter
½ bunch cilantro chopped

Mix and cook according to direction for you rice.
Then blend the following to the cooked rice.

2 tsp garlic (minced)
1 can green chilies
2 tsp chopped onion

Café Rio Creamy dressing
½ bunch cilantro (chopped)
½ jalapeno (optional)
1 package hidden valley ranch dressing mix (make according to directions on package)
1 clove garlic (minced)
1 tsp lime juice
Blend all ingredients together. Chill then serve.
This Recipe makes a lot of dressing, if you are just cooking for a few, try using readymade “spicy ranch” from the grocery store. We really like both the Hidden valley ranch and the Wal-Mart brand.

Megan’s Shredded Pork Burritos
3 lb pork roast
1 can Coke or Pepsi
1 c ketchup
5 T brown sugar

Cook roast until tender in crock pot. Shred meat. Place remaining
ingredients in a pan. Thicken with cornstarch. Replace sauce and meat
in crock pot. Cook on low for 1 hour or more or until ready to serve. Add about ½ cup chili sauce (buy on the pickle isle) just before serving.

This makes a lot, but we love that because I freeze the left over’s (separately) and we then have something easy and super tasty for dinner when time is tight.