Cheap, Easy, Delicious. A High-Energy Burrito for Mike Robertson

I don't know the guy personally, but Mike Robertson strikes me as the type who might enjoy a good burrito. And, of course, the secret to any good burrito is the beans. Without beans, a burrito is just a wrap. So, to that end, here's a recipe for awesome beans. Two things are crucial to getting a good result: bean choice and spices. The recipe below features adzuki beans, which are a surprisingly great choice. Also perfectly good are the standard pinto or black beans. I love all three varieties, each with its own unique characteristics, but the adzuki are especially appealing, since they are faster and easier to cook.

The Mike Robertson Bean Burrito

200 grams or 1/2 pound dry adzuki beans, soaked overnight
1 1/2 tablespoons cumin
1 tablespoon fennel
2 dry chipotle peppers
1/4 cup cilantro, chopped
1 small onion, diced
2 cloves garlic, minced
oil
salt and pepper

1) Heat your oven to 250F and toast the chipotle peppers for about 20-30 minutes, or until they puff up. Remove them from the oven, break them open, and remove all of the seeds. Try to remove the inner ribs of the peppers, if possible. Place the chipotle pieces into 1 cup of water, soak until soft, and then puree.

2) Grind the cumin and fennel to a fine powder and set aside. Cook the beans to soft and drain, reserving about 1/4 of the cooking liquid.

3) Put a medium to large-sized pot over medium heat, add enough oil to lightly coat the bottom, and sweat the onion and garlic with a little salt and pepper until the onion is trasparent, careful not to brown it. Add the spices, beans, and chipotle mixture, along with about 1 cup of the cooking liquid from the beans. Cook for about an hour over medium-low heat, stirring occasionally to make sure that it doesn't stick or burn. Add the cilantro and continue to cook until the mixture reaches the desired consistency, adding more of the cooking liquid from the beans if needed. The beans will break apart on their own, giving you that nice refried bean texture without adding any more than minimal fat. Add salt and pepper to taste. Wrap them up in a tortilla with some rice, salsa, avocado, and/or cheese for a cheap, easy, delicious burrito.