Main Course

Green Chile Bean Burrito

January 6, 2019

There’s nothing like kicking off the new than learning a new recipe that can last you and your family a lifetime! This “Green Chile Bean Burrito” will be a great new addition to the weekly menu. The green sauce can be used as a dipping salsa, the beans make a great leftover bean dip and its all very easy on the wallet. I hope y’all try it out and tell me what you think! HAPPY 2019!!

Slow soak 1 cup of pinto beans in 3 cups of water, for at least 8 hours or overnight. When the beans are done soaking, put a medium pot on high heat, add a drizzle of canola oil and begin lightly charring half a white onion, 1 garlic clove, 1 halved jalapeño, 4 tsp of ground cumin, and 2-3 tsp salt.

Once lightly charred, add the soaked beans and remaining water. Cook on a simmer until the beans are super tender.

While that simmers, begin making a simple, but flavor-packed green sauce. Place an iron grill or pan on high heat. Begin charring 3 halved jalapeños, half a white onion, and 1 garlic clove for 10-15, turning occasionally.

Once charred, transfer the veggies to a bowl and cover for 20 minutes.

Once the veggies are nice and tender, remove the majority of the seeds from the jalapeños and place everything in a food processor. Add half a bunch of cilantro, the juice of one lime, and salt to taste. Blend on high until you’ve reached the desired consistency.

Once the beans are nice and tender, use a stick blender (standing blender works too) and blend on high until they are relatively smooth in consistency.

(Optional) Render the fat off of two thick cut strips of bacon in a pan over medium to high heat.

Once the bacon grease is rendered, remove the bacon and pour in the refried beans.

Cook for another 10-15 until the beans darken slightly. Remove from heat and begin plating.

Using a large tortilla, add a generous scoop or two of the refried beans. Top with a cheese of your choice and add a few spoonfuls of the green sauce.