My son and I love bean and cheese burritos. But canned frijoles are ridiculously expensive here in Canada. Which of course I can afford a can of beans, but they don't even taste the same as fresh. We miss the ol' Mexican dive we couldl drive through anytime and pick up a Bean&Cheese...it was the best.
I used to make Frijoles from scratch, but forgot my recipe.
Thanks in advance!
OK, I'm trying both recipes!
8KidsDad....couldn't I just pay you to make me your recipe? How much would you charge? I'll pay you at least $50 for a huge pot of that deliciousness. I'll let you know next time I'm in SoCalif...because I don't have any current plans in my 20 degree snow and ice temps to turn on the BBQ.
Bring 2 pounds of dried beans with 7 slices of raw bacon and half a stick of butter or margarine to a boil. Add salt and pepper (to taste). Simmer for about 1.5 hours or until beans are soft. Mash beans with a potato masher.
We use the beans for burritos, nachos, tostadas, etc. It makes meals easy for several nights! :)
To me, the key to a really good bean and cheese burrito is the bean recipe. I use the following chili recipe when I make bean and cheese burritos. My recipe makes quite a bit, but my suggestion is to put some in a baggie and freeze it so you can simply take some out when you are in the mood for a bean and cheese burrito. (I've won three chili cook offs with this recipe.)
Smoked Chicken Chili
1 28 ounce of enchilada sauce (I used hot, red sauce)
1 15 oz can of refried beans
4 15 oz cans of chili flavored beans
4 pounds of chicken leg 1/4's (leg 1/4's work better than breasts)
2 tablespoons of chili powder
1 heaping teaspoon of cayenne pepper
1/4 lb of fresh jalapenos. (canned won't work as well)
I used a 6 qt crock pot turned on high.
Smoke the chicken leg 1/4's. Place them in a pan, with 1/4" of water, on a BBQ grill with mesquite wood for smoke. Cook them over very low heat, until done. Put the chicken leg 1/4's and the water in a container in the frig over night. I put Canadian Chicken Seasoning on my chicken in the grill.
Put all the ingredients in the crock pot, including the water in the pan the chicken cooked in, except the jalapenos, and stir. 5 hours later, remove the leg 1/4's and place on a plate to cool. After the chicken is cool enough to handle, remove the bones and place the meat back in the crock pot, then stir. Stirring breaks up the chunks of meat and makes it go through out the chili.
Cut the tops off the jalapenos. Cut them in half length wise. Use the round end of a spoon to scoop out the seeds and white part that holds the seeds. (The seeds and white membrane makes Jalapenos HOT.) Do the scraping under the water or with a fan blowing the fumes away from you. Dice the pods and add them to the chili 15 to 30 minutes before serving. Enjoy!! (For thicker chili, remove 2 cups of sauce only from the pot when you remove the chicken to debone it.)
I sipped/drank the sauce I removed to make my chili thicker. It was HOT, but delicious.
Hope you enjoy. Good luck to you and yours.
ETA: Mum's the word: Sorry about that. I didn't notice you were in WA. You can make it without smoking the chicken. You just won't get the sublties (flavors) of the smokin'.
We always have beans on hand. I cook them in the crock pot. Just cover them with water (you may have to replenish as they cook). Add s&p, cumin, chile powder, a beef bouillon cube, and a couple cloves of garlic. At the end of the day you have fresh beans. Then you can either throw them in the blender or mash them, just don't forget to throw in a bunch of white cheese (or any cheese). When making them into burritos you can add whatever protein you have, rice, or potatoes, and salsa or red chile.
I don't eat Mexican food anymore due to bad gas it caused at night.
