The Tale of the Engine Cooked Burritos
I love black beans. The first time I ate real Mexican black beans was in Tepotzlán in 1987 on a family trip to visit my auntie, uncle and cousins. When we came back home to Oakland, my brother and I demanded more.
My dad used to put a little bit of tomatoes, a spoonful of honey from our bee hives and some cumin in the beans. He would always wrap up some crispy burritos on the old Wedgewood griddle for us. One time on a road trip to LA in our 1969 Volvo Amazon 122S, we brought along burritos in a cooler for lunch. The car started overheating on I-5 so we pulled over and popped the hood. My dad, always the optimist, threw the tin-foil wrapped burritos on the engine block to heat them up. They were good, with a little flavor of something extra. The legacy of “engine cooked burritos” was forever enshrined in my family history.
Beans beans the magical fruit...
For years I soaked my black beans. At some point someone told me I didn’t have to—that soaking them was pointless. “No way,” I mansplained, “you have to soak and rinse them to prevent the farting. You gotta get rid of all the gas-creating materials.” But then they said, “Actually you're wrong Mr. Mansplainy Boy. That’s just an old myth. That coating on the beans thickens the broth and makes a creamy texture. It’s the best part. You’ll never go back.” I was skeptical because I'm indoctrinated with the Patriarchy but they were right. The texture and creaminess is unbeatable. And I haven’t noticed any increase in farting. If anything it’s the opposite! Less farts!
Ok enough shenanigans, here’s my recipe for black beans.
Ingredients
In an Instant Pot or pressure cooker:
- 3 Pints Water
- 1 lb. Dry Beans—Don’t soak them
- 1 Onion—Small dice (optional)
- 1 Punch of salt
If you want to get crazy and try the O.G. Heintz family recipe, add the following:
- 1 Pinch of cumin
- 1 Large heirloom beefsteak tomato (medium dice)
- 1 Tablespoon wild raw Oakland honey
Cooking Instructions
- Combine all ingredients in an instant pot or pressure cooker
- Pressure cook on High for 30 minutes
- Turn them off and let them sit under pressure for an additional 20 minutes
- Release any remaining steam
Garnish with cilantro, finely chopped onions, and fresh cotija.
Serve with warm corn tortillas, sliced avocado and a wedge of lime.
