Small Project Recipe
Here is our beans and Mexican rice recipe, including some tips and tricks.
We start at 9:00am and if all goes well we start rolling burritos around noon. The key is to have the beans and rice done at the same time.
Approx 35-40 burritos
This is the recipe we used when we first started and we were figuring out where to go and how many to burritos to make. If you need pots and pans you can usually find them at thrift shops and swap meets for very cheep.
IEBP Pinto Beans
10 cups of dry pinto beans
2 Tbsp kosher salt
The night before you are going to pass out the burritos, put beans into an 8qt pot and remove any small stones, pieces of dirt, or bad beans. Fill with water up to an inch from the top of the pot. In the morning () remove water from pot. The easy way is to hold a colander or strainer over the top of the pot while you pour the water out.
Refill with water about 2 inches over the top of the beans, add salt and put pot on stove. Bring to a boil and let it boil for about 10 minutes but not any longer. Then simmer on low, partially covered, until the beans are cooked.*
This can take anywhere from to 2.5 hours depending on the age of the beans. There should always be just enough liquid in the pot to cover the beans, so make sure you add water if needed. (If you can see dry beans on top then you are burning them on the bottom)
When the beans are cooked use a potato masher and mash them up well. If there is too much liquid then remove it before mashing. (Again you can use a colander or strainer to hold the beans down so you can take water off)
We go for a thick soup constancy (it will thicken even more while it cools). Too much liquid will make burrito rolling very difficult and too little will make burrito bricks; this is one you will figure out through trial and error.
8 cups dry rice
2 Tbsp granulated garlic
1 ½ Tbsp Kosher salt
1 small can tomato paste
½ onion (fine dice or puree)
1 quart vegetable stock
1/3 cup Tapatio hot sauce
1 can corn 8 or 12oz (drained)
9 2/3 cups water (use 1.75 cups liquid for every cup or dry rice. Liquid includes water, stock and tapatio)
*After you have the beans simmering you should start preparing your rice. It takes 50 minutes to cook so put it into your preheated oven at to be ready to roll by .
Preheat oven to 475°F. Baking rice in an oven is easier and more consistent than on a stove top when cooking large amounts.
We use one pot to boil water/stock and one pot to bake rice.
In blender place stock and tomato paste, blend until all tomato chunks are gone.
Then pour stock, water and tomato paste mixture into any pot big enough to hold 13 2/3 cups of liquid. Put on stove at the right time to have it boiling by . Make sure not to let it boil for long or it will lose liquid. Even though we count the Tapatillo as part of the liquid we intentionally leave it out of the boiling stock, water and tomato paste mixture because boiling Tapatio creates a tear gas effect.
We use a 10 quart wide low stock pot to bake our rice. In a 10 qt low stock pot or baking dish or pan put rice, garlic, salt, onion, Tapatillo, and corn. If you want to get fancy and make the rice taste even better you can fry the rice with ½ cup oil first in the pan until it is golden brown.
After liquid is boiling pour into pan with rice, stir, cover and quickly place into oven for 50 minutes.
Hope this helps and feel free to ask us any questions. We currently use this recipe but much larger. We are working on getting that all typed and we will have it up soon with photos.
To stay consistent with the amount of burritos made and their size we use a 118ml/407 spoodle for the beans and a size 10 squeezable scoop for the rice (ice cream scoop). If you have no idea what these things are just visit your local restaurant supply store.
We buy Kirkland RK721 12x10.75 inch Aluminum foil sheets from Costco. They are only about $10 for 500 pre cut sheets and are very convenient and cheaper than buying rolls and tearing them..
We buy Paper towels that measure 11x9.375 inches. They fit the foil sheets better and they tend to also be the less expensive (store brand) type.