Beans for Burritos
Beans for Burritos
Needs about 5 hours to cook, plan accordingly. Use 2 tsp of cumin, 1 of chili powder, only .5 l of water.
1 lb pinto beans
1 teaspoon kosher salt
2 teaspoons chili powder
1 1⁄2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 tablespoons olive oil
1 quart chicken broth
1 quart water
Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
Put the beans, all the spices, and the olive oil in a large pot. Mix well.
Add the chicken broth and water, and stir to mix well.
Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).
1 lb pinto beans
1 teaspoon kosher salt
2 teaspoons chili powder
1 1⁄2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 tablespoons olive oil
1 quart chicken broth
1 quart water
Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
Put the beans, all the spices, and the olive oil in a large pot. Mix well.
Add the chicken broth and water, and stir to mix well.
Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).