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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.

Wrap the burrito nice and tight.

Use a hot pan to toast on both sides.

For an extra kick, top with even more cheese and green sauce. Broil to finish.  All that’s left to do is ENJOY!

Green Chile Bean Burrito

Green Chile Bean Burrito

Ingredients

    Refried Beans:
  • 3 cups water
  • 1 cup pinot beans
  • 1 jalapeno
  • 1/2 white onion
  • 1 garlic clove
  • 4 tsp ground cumin
  • 2-3 tsp salt
  • 2 thick cut strips of bacon
  • Green Sauce:
  • 3 jalapeños
  • 1/2 white onion
  • 1 garlic clove
  • 1/2 bunch of cilantro
  • Juice of one lime
  • salt to taste

Instructions

  1. Slow soak 1 cup of pinto beans in 3 cups of water, for at least 8 hours or overnight.
  2. 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.
  3. Once lightly charred, add the soaked beans and remaining water. Cook on a simmer until the beans are super tender.
  4. 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. 
  5. 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.
  6. (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.
  7. 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. Wrap the burrito nice and tight and use a hot pan to toast on both sides.  For an extra kick, top with even more cheese and green sauce. Broil to finish.  All that’s left to do is ENJOY!
http://www.byrontalbott.com/green-chile-bean-burrito/

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