Tiger's Eye Burrito Bowl

• 분량: 6 cups
• 활동 시간: 15 minutes
• 총 시간: 8 hrs 15 min

재료

1 lb. Tiger's Eye beans (or any other Belden Barns beans), rinsed

2 tsp. extra-virgin olive oil

1 small onion, chopped into ¼-inch dice

1 jalapeño, cored, seeded and finely chopped (optional)

1 ½ teaspoons kosher salt, divided

3 cloves garlic, minced (about 1 tablespoon)

2 bay leaves

1 teaspoon ground cumin

1 teaspoon dried oregano

¼ teaspoon cayenne pepper (optional)

3 cups water

4 cups chicken or vegetable broth, divided

FOR SERVING: grated Monterey Jack cheese, diced tomatoes, diced red onion, chopped fresh cilantro, avocado, hot sauce

방향

Put beans in 6-quart or larger slow cooker. (See notes below for how to make this recipe on the stovetop or in the oven. *)

Heat oil in a medium skillet over medium-high heat. Once oil is hot, add the onion, jalapeño and ½ teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds.

Transfer sautéed vegetables to the slow cooker and add the bay leaves, cumin, oregano, cayenne and remaining teaspoon salt. Mix with the beans. Pour broth and water over the top.

Cover and cook on LOW for 8 to 10 hours, until the beans are tender. All slow cookers are different so if yours tends to run hot, check it earlier. Depending on the slow cooker, there may be some liquid still in the slow cooker. Discard the bay leaves

Remove beans with a slotted spoon to serve or keep some of the liquid mixed in with the beans if you want them a bit soupier. Drain the liquid or serve with it. Adjust seasonings as desired.

Serve over rice (or not), topped with desired toppings. We usually top our bowls with cheese, red onions, cilantro, avocado, sour cream and hot sauce.

노트

* This recipe is written for the slow cooker but can also be made on the stovetop; it just means you'll need to keep an eye on it from time to time. For the stovetop, sauté the vegetables first in a large pot and then add the beans, other ingredients and liquid. Bring to a bowl and then reduce heat to simmer until beans are cooked through. You can also cook in the oven in an ovenproof pot. Once your pot has come to a boil on the stove, transfer to a 300-degree oven and cook for about 3-4 hours, checking on it from time to time.

You can really use this recipe when you need beans for ANY application, including refried...

For Refried Beans: Reserve 1 cup of the cooking liquid, drain the beans and return them to the slow cooker. With a potato masher, mash the beans until they reach your desired consistency, adding reserved liquid as needed. (You can also scoop beans into a blender in batches and puree.) Taste and adjust seasonings as desired.

Recipe from Erin Clarke of Well Plated