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  • Bur Rob

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    Melissa Palermo
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    This recipe is for burro/taco beans and requires cooking 1 gallon of dry pinto beans with sauteed onions and garlic, vegetable stock, water, and seasonings including hot chili powder, mild chili powder, and cumin. The beans are cooked for approximately 2 hours and then stored in food pans.

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    This recipe is for burro/taco beans and requires cooking 1 gallon of dry pinto beans with sauteed onions and garlic, vegetable stock, water, and seasonings including hot chili powder, mild chili powder, and cumin. The beans are cooked for approximately 2 hours and then stored in food pans.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    18 views1 page

    Bur Rob

    Uploaded by

    Melissa Palermo
    This recipe is for burro/taco beans and requires cooking 1 gallon of dry pinto beans with sauteed onions and garlic, vegetable stock, water, and seasonings including hot chili powder, mild chili powder, and cumin. The beans are cooked for approximately 2 hours and then stored in food pans.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    BURRO / TACO BEANS

    1 gallon dry pinto bean


    4 med diced onion
    4 Tbsp fresh garlic
    4 Tbsp HOT chili powder
    6 Tbsp MILD chili powder
    2 Tbsp cumin
    2 C. vegetable stock or base or rubber chicken
    6 gal of water
    2.6" kombu

    Saute, in large pot, onions until translucent, add garlic, cool for four minutes, add
    beans, water, seasonings. cook for approx, 2 hours. Store in 2, # 400 pans.

    B:\MENU\SOUPS\BURROB.WPD

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