When it comes to beans for burrito filling, there are many choices available beyond the well known pinto bean. From the super foods perspective, the darker the bean's skin the more potent the phytochemicals, but the pinto is the most widely available economical choice. I've used black, pink, chili and red beans of all kinds in my recipe, but I usually end up with the old standby, the pinto bean, which I can acquire for roughly a dollar per pound. A one pound can of already cooked beans costs about the same price, but a pound of dry beans prepared will yield roughly three times the contents of that one pound can.
When buying any dried bean or legume, make sure to look for relatively recently harvested ones. The sell-by date on the package will be a clue. If the date is near, the package is not fresh and has been sitting around somewhere. Old beans are harder to cook, and can take what seems like forever.
The preparation time of dried beans only seems inordinately long. You just need to plan ahead. The soaking and the cooking can occur without your presence.
Prepared Pinto Beans
1 lb. dry pinto beans
1 large onion, cut into eighths (choose yellow or sweet)
3 cloves garlic, crushed with a chef's knife
.25 cup canola oil (or extra virgin olive oil)
Rinse the beans under cold water. Discard any stones or lumps of dirt you may find. Put the beans in a large bowl and cover with about four inches of fresh water. Let soak for at least six hours, refrigerated, and as long as overnight.
Drain off the water and rinse the beans again under cold water. Add them to a deep and heavy stainless steel stock pot. Cover with at least two inches of fresh water. Add the onion, garlic and oil and give it all a stir. Do not add any seasonings at this point. The salt will impede the cooking of the beans, not enhance it. Put on the lid and bring to a boil over medium heat. Once the mixture starts to boil, you have two options. You can set the burner to low and boil the beans for about an hour until done, or you can set the burner to simmer and let the mixture cook for several hours unattended (I never leave the property with a fire on under a pot). I prefer the latter since it keeps the beans intact throughout the cooking process. A third option is to use a crock pot, but in that case you should get the contents boiling on high first and then set the pot on low before you leave for the day. That can delay you, but it works. If you soak the beans during the day while you are away, you can cook them in the crockpot overnight while you sleep.
You'll know the beans are done when you bite into one and it's creamy, not firm. Leave the beans in the pot with the water to cool for an hour, and then overnight if you wish in the refrigerator. Drain off the water into a large bowl through a mesh collander to capture the beans and reserve some of the cooking liquid (save a cup in the refrigerator).
If you don't use the beans immediately, they can be stored in the freezer.
