Hearty Burrito Filling

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Ingredients (use vegan versions):


  • 2 cups rice
  • 2 cups dry beans or 2 cans cooked beans (pinto, black, or kidney)
  • 2 chopped onions
  • 6 poblano peppers *see note
  • 1 bulb garlic (about 12 cloves), coarsely chopped
  • 3 tablespoon chopped chipotle chiles in adobo sauce *see note
  • few drops liquid smoke
  • cooking oil (I use Canola for this recipe)
  • water
  • 2 teaspoon salt
  • 1 teaspoon oregano

Directions:


This is a very intensely flavored, hearty filling. You can
also eat it on its own as a Mexican rice/bean dish.


If using dry beans, soak them overnight first.


Roast and peel the poblano peppers. (Slice them lengthwise
and put them on a cookie sheet under the broiler until the
skins are black.) In a large, deep pot, saute the onions and
garlic until the onions are nicely browned. Chop the peppers
into large, chunky strips and add them in. Add the beans and
3-4 cups water. Add liquid smoke, chipotle peppers, oregano,
and salt. Cover the pot. If using dried beans, let them
boil, until nearly cooked (about 3 hours), adding water as
needed. If using canned beans, go straight to adding the
rice.


When you add the rice, be sure you have between 3 and 4 cups
of liquid. (3 will be enough for the canned beans, but a
little more will be needed if using dry beans.) If using dry
beans, drain the liquid off and measure it, adding
additional water or leaving some behind as required. Add the
liquid back in, and add the rice. Cook until the rice is
fully cooked and has absorbed the liquid, about 25 minutes.


It takes extra time, but using the dry beans is really good
because they produce a rich “gravy” as they slowly cook that
is hard to duplicate with canned beans.


*Note: If you can’t find poblanos, substitute regular green chiles.
If you can’t find the chipotles in abodo sauce (it’s worth
the effort to try and locate!), use 2 roasted jalapenos and
2 T of the hottest red chile powder you can get.


The recipe seems very hot as you’re cooking it, but by the
time the rice is cooked and the filling is put in burritos,
it’s really pretty moderate. You can adjust to suit your
taste. It makes a lot of burritos…I freeze them and use
them for easy lunches for a long time–payback for the 4
hours cooking time!


Serves: 12-20


Preparation time: 1 hour or 4 hours

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