Classical Bean Burritos – Restoring Reality

Classical Bean Burritos – Restoring Reality

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Note: 1) consider using more salt, 2) consider flavoring the burrito or the beans with (Mexican) seasonings; sprinkle Mexican seasonings over the beans

These burritos were masterpieces! After a night of pleasure, drained and ready to restore myself, seeing the white neon light from the sign at a drive thru at an authentic Mexican restaurant is similar to reading the excitement Brillat-Savarin had when dining in France. One of my preoccupations is having the knowledge to restore the culture of my personal neighborhood. This is my new bean burrito. I used all the experiences that I have had in the past 6 months to create something this objective and classical. People put cheddar cheese in bean burritos where I lived. This cheddar had a lot of great flavor. Sometime soon, I will have to put a horchata or tamarindo recipe on the blog!

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Ingredients

  • 1/2 pound pinto beans
  • 3 cups onions, medium dice
  • 4 large jalapenos, small dice
  • 1 head garlic, minced
  • 1/2 bunch cilantro
  • 2 teaspoons table salt (4 teaspoons Diamond kosher, 3 teaspoons Morton kosher, 2 + 1 pinch Baleine sea salt)
  • 2 quarts water (8 cups water)
  • Sachet
    • 2 large bay leaves (3-4 smaller bay leaves)
    • 20 peppercorns

Instructions

  • Soak beans overnight
  • Drain beans
  • Make sachet
  • Make a bouquet garni using the cilantro
  • Put everything in a slow cooker
  • Cook on low for 6-8 hours
  • Reduce, stirring often, especially when the gravy thickens, until the beans float in a thick gravy, about 30 minutes
  • Cool the beans to about room temperature before serving

Download The Recipe:

Mexican Beans 2

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