I’ve always wondered if black-eyed peas were different from black-eyed beans. It appears that they’re the same. After that discovery, I chanced upon dried sitaw (yard-long) beans at the grocery and I wondered of sitaw beans which have that distinctive black spot, are the same as what the English-speaking world calls black-eyed peas. I’m still not sure. But since that first encounter with sitaw beans at the grocery, I had been buying them whenever and wherever I find them. They’re so good. I like them better than dried lima beans and kidney beans.
As with most dried beans, sitaw beans are sold pre-packed in the grocery. Half-kilo packs, if I’m not mistaken. I never really bothered checking the weight. Once I open the pack, I cook all the contents in one go. Overnight in the slow cooker. Then, I keep the cooked beans with the cooking liquid in the fridge (they stay good for about two weeks) and take whatever I need for whatever dish I’m preparing. It’s more convenient that way.
The star ingredient of the filling for this vegetarian burrito is sitaw beans to which I added mushrooms and other vegetables for flavor, color and contrast in texture.
Recipe: Vegetarian burrito with beans and mushrooms
- 2 tbsps. of olive oil
- 1/2 tsp. of minced garlic
- 1/4 c. of chopped onion
- 1/2 c. of chopped tomatoes
- 1/4 to 1/3 c. of chopped bell peppers
- 1 bird’s eye chili, finely sliced
- 1 c. of cooked sitaw beans (or your preferred variety of beans), drained
- 150 g. of button mushrooms, thinly sliced
- 1/4 c. of sliced black olives
- salt and black pepper, to taste
- juice of half a lime or lemon
- 4 large flour tortillas
- a bunch of lettuce or arugula
- grated cheese (whatever variety)
- Heat the olive oil. Saute the onion, garlic, tomatoes, chili and bell pepper with a bit of salt and black pepper for a minute or two.
- Add the mushrooms. Sprinkle with more salt and black pepper. Continue sauteeing until the mushrooms are half-cooked.
- Add the beans and olives. Season with more salt and black pepper. Cook, tossing often, until the beans are heated through and the mushrooms are cooked. Turn off the heat.
- Drizzle in the lime or lemon juice. Taste. Add more salt and black pepper, if needed.
- Heat the tortillas (in a pan or on the grill) and start making the burritos.
- Lay a tortilla flat. Arrange some greens in the middle. Top with heaping tablespoonfuls of the bean and mushroom filling. Smother with grated cheese then roll to seal.
- Repeat until all the tortillas are filled.
- Serve the burritos immediately.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4