Kitchen Corner: Rice & Bean Burrito Filling
Yield: 4-4 ½ cups
2 cups of brown rice
1 cup black beans
½ cup of seasonal vegetable
Winter: beet, carrot, parsnip
Summer: pepper, summer squash, tomato
¼ lb spinach
3 scallions, chopped
2 cloves garlic, minced
2 Tbsp. of freshly squeezed lemon or lime juice
2 Tbsp. olive oil
salt and pepper, to taste
2 Tbsp. fresh parsley (optional)
1 Tbsp. brown rice vinegar (optional)
½ cup meat (optional)
shredded cheddar cheese (optional)
1. Cook beans and brown rice. Set aside.
2. Over medium heat, sauté shallots and garlic in olive oil, until soft. Add seasonal vegetable and sauté. Add spinach last and cook until wilted.
3. In a bowl, mix together lemon/lime juice, olive oil and brown rice vinegar (optional).
4. In a large bowl, mix together beans, rice, sautéed mixture, meat (optional) and blend of wet ingredients.
5. Add salt and pepper, to taste.
6. When ready to serve, incorporate fresh parsley (optional) and/or top off with shredded cheddar cheese (optional).
7. Serve on its own or fold into a burrito.
*Using dry beans: Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To make 1 cup of cooked beans, soak ½ cup of dry beans in 2 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.
Source: http://cedarcirclefarm.org/recipes, with edits by GMFTS
Photo Credit: Steven Depolo, Creative Commons
Spotlight on Local Dry Bean Farms:
-Beidler Family Farm | Randolph Center,VT
-Boardman Hill Farm | West Rutland, VT
-Butterworks Farm | Westfield, VT
-Cedar Circle Farm | East Thetford, VT
-Morningstar Meadows | Glover, VT
-River Moon Farm | Craftsbury Common, VT
-Woods Market Garden | Brandon, VT