You are reading http://livinginthehood.blogspot.com
I made burrito filling yesterday. Bob, the homeless guy, had placed 2 bags of dry lima beans and a bag of elbow macaroni over my fence.
Now, I have, historically, hated lima beans my whole life. But I thought, what the heck? Let's see what I can do.
I rinsed 2 cups of dried beans. I soaked them in 2 cups filtered water and a can of chicken broth.
I added a can of those "Mexican style" sliced tomatoes, a small can of green chili.
I have this "shrimp flavored" powdered boullion. It's a brand sold in Mexico. I sprinkled some of that in, assuming the shrimpiness would be drowned by the other seasonings; it was. I have lots of that stuff; it was marked down to fifty cents a jar, and I bought four jars. A whole pot of food only requires a few tablespoons.
I brought the pot to a boil and reduced to a slow simmer. I added meat from my turkey drumstick, but any meat will do. It was only about a cup of meat. And I added some turkey fat, too. I added some Mexican picante sauce.
I let the pot simmer all day, about eight hours. I drained the broth from the beans and saved it with about 1/3 of the beans, for soup.
I smashed 1/3 of the beans with another tablespoon of turkey fat until it made a fine paste. I added 1/3 drained, whole beans and mixed it thoroughly.
I smear a few tablespoons on a tortilla, add scant sour cream and very thinly sliced goat- and cheddar cheese, dice 2 ounces of turkey over it, add a few tablespoons of cooked rice.
I fold the burrito in a large frying pan and slowly warm it on both sides.
Lima bean refries are actually just as tasty as pinto refries, as long as they've been thoroughly soaked and cooked in flavored broth!
Arts & Crafts