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Pinto Beans for Burritos

5.0(8)

This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them.

by xtine·published 2010-05-13

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Beans

Servings

8 serving(s)

Total time

3h 5m

prep 5 min

Calories / serving

137 kcal

Ingredients (10)

serves

1 lb pinto beanspinto-beans
1 teaspoon kosher saltsalt
2 teaspoons chili powderchili-powder
1 1/2 teaspoons cumincumin
1 teaspoon garlic powdergarlic-powder
1 teaspoon onion powderonion-powder
1 teaspoon black pepperpepper
2 tablespoons olive oilolive-oil
1 quart chicken brothchicken-broth
1 quart waterwater

Instructions (4 steps)

01Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
02Put the beans, all the spices, and the olive oil in a large pot. Mix well.
03Add the chicken broth and water, and stir to mix well.
04Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).