• 1 c. dry black beans, soaked overnight and rinsed
  • 1-inch piece kombu (optional)
  • 3 c. water
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 1 jalepeno pepper, chopped or tabasco sauce to taste
  • 1 T olive oil
  • 1 T soy sauce
  • 1 T balsamic vinegar


Put beans, kombu and water in a pot and bring to a boil. Turn down the heat to low, cover pot tightly and simmer for an hour. If there's too much liquid in the beans after an hour, remove cover and simmer for a few minutes until they are the consistency you want. Remove the kombu and toss it. In the meantime, saute the onions, garlic and pepper (or tabasco sauce) in olive oil until the onions are soft. Stir the balsamic vinegar into the veggies and add this mixture to the cooked beans along with the soy sauce. Cook this for about 10 minutes on low heat. Now the beans are ready to be stuffed into the perfect burrito. I like to make simple white rice, saute some mushrooms, red peppers and thick onion slices to put into the burrito shell along with the beans.

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