Recipe of the Month: Boozy Black Bean Burritos

by La Salsa Inglesa

Black beans are an integral part of the Guatemalan diet. I usually cook a pound of beans in the pressure cooker on a Boozy Bean Burritos La Salsa InglesaSunday and live off them for the rest of the week. A typical day may look like this:

1) Desayuno: huevos revueltos con frijoles y chirmol,

2) Almuerzo: sopa de frijol con tortillas

3) Cena: nachos con guacamole y frijoles volteados.

It’s incredible to live in a country where it’s acceptable to eat beans with every meal; embrace it during your time in Guate.

This recipe combines two all-time favourites: black beans and beer. Here, the stew is used as a filling for burritos but alternatively you can also serve it with rice.

Serves 2-3

Ingredients

  • 1 tbsp olive or coconut oil
  • 1 small onion, chopped
  • 1 carrot, peeled and diced
  • 1 red bell pepper, finely chopped
  • ½ red jalapeño, de-seeded and diced
  • 3 large garlic cloves, finely chopped or crushed
  • 1/2 tsp ground cumin
  • 4 tbsp tomato paste
  • 1 cup cerverza
  • 1/2 cup coconut milk
  • 2 x 400g tins (or 3 cups) cooked black beans, rinsed and drained
  • 3 tbsp fresh limejuice
  • 1 tsp stock powder or half a cube
  • Chopped cilantro to garnish
  • 1 avocado to serve
  • A pack of tortillas de harina

Instructions

  1. Heat the oil in a large pan then add the chopped onion and carrots, fry for a few minutes
  2. Next add the pepper and chilli and fry over a low heat for another 5 minutes to soften the vegetables before adding the garlic and cumin, fry for one minute stirring continuously
  3. Add the tomato paste and mix, and then carefully pour in the beer. Mix to combine then simmer for 2-3 minutes
  4. Now add the beans, coconut milk, limejuice and stock, stir then simmer over a low heat, uncovered for 20-25 minutes until the carrots are cooked and the bean mixture is deliciously thick and creamy
  5. To make the burritos, serve a small portion of the beans on a heated tortilla, add a couple of flecks of avocado, a sprinkle of cilantro and another squeeze of lime. Roll up and repeat until you’re out of beans or tortillas.

Serving suggestion: try with a side of peach salsa or guacamole not forgetting the leftover beer!


Boozy Bean Burritos

Book your cookery class with Asociación de Mujeres del Altiplano (AMA) where Women Circle members offer traditional Mayan techniques: www.amaguate.org

My new Latin American food blog can be found at www.lasalsainglesa.com

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