8 oz black beans, dry*, or
30 oz black beans, canned
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 tsp chili powder
1 tsp ground cumin
5 tbsp olive or vegetable oil
16 oz tomatoes, cut up, 1 can
1 1/4-inch thick lemon slice
1 tsp dried oregano, crushed
1/4 tsp salt
1 dash hot pepper sauce, (optional)
6 flour tortillas
GARNISHES
1 salsa
1 guacamole
1 chopped tomato, (optional)
1 snipped cilantro
Directions
Cook the dry beans*. Rinse and drain the cooked or canned beans and
set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic,
peppers, chili powder and cumin in hot oil, until tender, stirring
occasionally. Stir in the drained beans, the UNDRAINED tomatoes,
lemon, oregano, salt (omit if using the canned beans), and pepper
sauce, if desired. Bring to boiling, reduce the heat, and simmer,
uncovered, about 15 minutes or until thick. Remove the lemon. In a
blender container or food processor bowl, place one third of the
mixture, cover, and blend until smooth. Repeat with the remaining
beans. Return to the pan and heat through. In the meantime, wrap the
tortillas in foil and warm in a 350 Degree F. oven for about 10
minutes. Place about 1/2 Cup of the bean mixture onto each tortilla.
and fold the edges over to form a packet. Serve with salsa and
guacamole If desired, top with chopped tomato and snipped cilantro.
* TO COOK THE DRY BEANS:
To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans
and enough water to cover. Bring to boiling then reduce the heat and
simmer, uncovered, for 2 minutes. Remove from the heat, cover, and
let stand for 1 hour. (Or without cooking, soak the beans
overnight.) Drain the beans and rinse. In the same Dutch oven
combine the beans and 5 cups of water or vegetable broth. Bring to
boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or
until tender.
Posted by Kaz Glover in Intercook
Servings: 3 servings
Black Bean Burritos Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Mexican; Vegetable
The History of Recipes
Written recipes as a concept can be observed way back into history, certainly as far into history as pharonic Egypt, and maybe even further. However, generally, these ancient cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Closer to modern times, there are some interesting books dating from the 14th Century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that we all know today, but rather accounts of the types of food on the menues of the nobility of the time. During the succeeding few centuries, the wealthy families of Wesstern Europe strove to offer the most exotic banquets, and as a result the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Black Bean Burritos recipe.
