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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Bean Burritos Recipe

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This recipe for Baked Bean Burritos is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dry pinto beans 2 cups
2 teaspoons extra-virgin olive oil
1 small yellow onion chopped into 1/4-inch dice
1 jalapeno cored, seeded, and finely chopped
3 cloves garlic minced (about 1 tablespoon)
4 cups low-sodium chicken stock or vegetable stock divided
3 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper optional
Directions:
Directions:
Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.

Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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