Bean Freeze

So the two dishes that did make it into the freezer from last week's weekend cooking bonanza were a black bean soup and pinto bean burritos. I just had my first burrito for lunch and it turned out really well. The recipe is from Martha Stewart's website, where you can find a whole slideshow of freezer-friendly recipes.

Disclaimer: I am not a Martha fan. I don't like her smug attitude or her absurd recipe expectations. But she is a good place to get ideas and once in a while she comes through with a solid, realistic recipe (one in which you aren't slaughtering your own cow for beef enchiladas, for instance). Recipe and a link to her site below.

The black bean soup was a variation on my Whiskey Black Bean Soup, since I didn't have any whiskey. But I made sure to include chipotles in adobo to compensate for the loss. I also omitted the fresh bell peppers. Follow the link above to get to the recipe.

They should both last about three months.

Bean Burritos
from Martha Stewart.com

from kp: I opted for brown rice, used hot sauce instead of the jalepeno, and omitted the scallions (lazyness? cheapness?). I wrapped each one individually in plastic wrap (though I'm thinking an extra layer of foil wouldn't be a bad idea.) When heating them up today for lunch, I defrosted them in the microwave for 5 minutes and then stuck them in the toaster over for another 10 minutes or so.

• 3/4 cup rice (brown or white)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 3 cans (15 ounces each) pinto beans, drained and rinsed
• 1 bag frozen corn kernels, (10 ounces)
• 6 scallions, thinly sliced
• 8 burrito-size flour tortillas, 10 inches each
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Salsa and sour cream, optional

Directions

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.