Bean Burritos

As a child I grew up in  Arizona and California. Mexico was our families most frequented family holiday and we even spent a summer in Guadalajara while my dad learned Spanish.  One of the most exciting things for me about moving back to Arizona after so many years is coming back into the rich Mexican American culture!
Beans are a staple in our house, they are cheap and very nutritious. I keep all kinds on hand at all times, dry and canned, so the end of a pay cycle when things are super tight, I can always fall back on beans!!!! In this recipe you can use canned beans if you don't have time or remember to do the dried. Do give dried a go though, they are so easy to do and can be flavored all ways!!!
I love to serve this for friends who are vegetarian at a  casual dinner party as well as for the family!
You know what they say! Beans Beans the magical fruit!!!...

Serves 6


Ingredients

3 to 4  cups of dried beans- red kidney, pinto or black beans (or 3 cans)
Left over chicken from the Weekend Roast if you have any (good if you have a child who doesn't like beans.. we have one!) I usually can get about 2 cups at least!
1 tsp olive oil
*All spices aren't meant to be exact, but to YOUR taste!! Hence the broad amounts...PLAY!
3 to 5 tsp of cumin
3 to 5 tsp of sea salt
3 to 5 tsp of fresh black pepper
1/2  to 1 1/2 tsp of chili pepper
3 onion cut in half
6 cloves of garlic, peeled
1 beer
2 to 3 cups of shredded cheese (we like cheddar and monterey jack, but any mild hard cheese will do in a pinch)
1/2 head of lettuce shredded
1 can black olives
2 Avacado's diced
1 handful of fresh Cilantro (Coriander) chopped
Salsa- green and red
1 small sour cream tub
2 large flour tortillas for kiddies and 3 for Adults


Prepare

*The night before you want to eat the burritos, put the dried beans in a large pan and rinse them really well, and look for small stones that may be in the bag, take out any bits that float up or stones.
* Add fresh water, enough to double over the beans, and let the beans soak over night.
* In the morning, rinse them again and again add enough water to be 2 inches over the beans if the beans are 2 inches... make sense?
*Add the onion and garlic to the water and bring the beans to a boil
*After beans boil, bring the heat down on the stove to a simmer and leave the beans to cook for about 3 hours, keep checking the water level!!! Add water as needed and give it a stir here and there.
*Add the other seasoning
* Add the beer and more water if needed, taste and if you think you need more seasoning, don't be afraid!!! ADD IT!!!!
* Check the beans to make sure they are tender and if they are turn the mixture off and leave it

* If using canned beans, add the beans to a pot, and add some of the spices to them while they heat up using a low heat

* Shred whatever chicken you can get off the 3 chickens into a sautee pan ( if you want chicken and don't want a vegetarian meal)
*Add a splash of olive oil to the pan
*Add a 1 shake of cumin, sea salt, and black pepper to season the chicken
* Cook on low till heated

* Add all the prepared vegetables, salsa, sour cream and cheese to bowls and place on the table... everyone builds their own!

* Heat up the flour tortillas in a cast iron pan for a few seconds on each side

*Place the tortilla's in a clean kitchen towel to keep warm and beans  and chicken in covered serving dishes if desired and let everyone at them!
* Use a slotted spoon for the beans, because the sauce will make the tortillas fall apart if there is too much
Careful, they get full fast!!!!!