The Homesteader's Kitchen: Recipes From Farm to Table by Robin Burnside

Author:Robin Burnside
Language: eng
Format: mobi, epub, pdf
Tags: Vegetarian, Cooking, Natural Foods, General, Specific Ingredients, Health & Healing, Cooking (Natural Foods)
ISBN: 9781423600589
Publisher: Gibbs Smith
Published: 2010-09-15T10:00:00+00:00

Sort and rinse the beans thoroughly and place in a large soup pot. Cover with 6 cups of water and soak overnight, or at least several hours, before cooking. Drain the beans in a colander, rinse thoroughly, and return to the soup pot. Cover the soaked beans with at least 2 inches of fresh water and bring to a boil. Turn the heat down and skim any foam off the top with a mesh strainer. Add the kombu and bay leaf and gently simmer for about 1 hour, or until the beans are tender and fully cooked.

While the beans are cooking heat the oil in a large skillet, add the onion, and sauté until translucent. Add the celery, carrot, peppers, and garlic and continue cooking until the veggies are almost tender. Add the cumin, oregano, epazote, tomato paste, nutmeg, salt, and cooked black beans to the sautéed veggies and simmer for at least 30 minutes to marry and deepen the flavors. Adjust the seasoning with more sea salt, chipotle, or adobe sauce to taste. Extra beans can be stored in the refrigerator for up to 1 week, or frozen for another meal.

Heat each tortilla briefly on the grill or in a skillet to prevent it from cracking while you roll. Lay the warm tortilla on a flat surface and sprinkle with 1/3 cup cheese. Spoon 1/3 cup rice and 1/3 cup beans on the lower half of the circle, leaving a 1-inch margin around the edge. Top the rice and beans with 1/2 cup slaw, 1/4 cup Salsa Fresca, and 1 tablespoon Creamy Cilantro Dressing over all. Lift the bottom edge of the tortilla and roll around the filling, tucking in the sides as you roll. Put each burrito on a warm plate and smother with 1/2 cup Roasted Tomatillo Sauce. Serve with a basket of corn chips and a bowl of Salsa Fresca on the side.

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