Monday, November 30, 2009

Beef & Black Bean Burritos

For my curious friends on Facebook. This is one of my easy, relatively cheap things to make for dinner, especially when I have a freezer full of beef:

In the crockpot or dutch oven:

Approx 2 lb. beef roast (tonight it's a rump, because that's what Jonathan found on the top in the freezer)
Big can black beans, juice and all (I may add more after I see how it looks)
Chopped onions (I'm out of fresh, so today they're dehydrated, to equal one medium onion)
1 can green chiles
1t. cumin
1/4 t. coriander
couple of squeezes of lime juice
clove of garlic, garlic pressed

This will cook on low all day. When I get home around 3:00, I'll taste test and may add some more spices. I'll let you know. Shred the beef and smoosh the beans a little. This is good on flour or corn tortillas, with or without cheese, lettuce, tomato, onions, etc. I like avocado with it. You can always stretch the beef with more beans. The boys will add some sort of hot sauce to theirs. I'll probably make some rice to go with it.


Becky said...

This sounds good, but don't the canned beans disintegrate long before the beef is tender? I wonder what the proportions of liquid would be if I used dried beans?

Cap'n Salty said...

Dried black beans swell up about 2-3 times, so you probably want about four parts water to one part beans if they are dry. They'll take a long time to cook. Works best if you boil the beans for a while first.