Frank's Burrito Filling

Rinse and sort beans. Soak beans in water overnight (at least 12 hours,
some prefer a full 24 hour soak) be sure to rinse beans well after
soaking. I prefer to use a mix of pinto and navy beans. The pinto
beans stay mostly whole, while the navy beans break up a bit to form a
"refried bean" type of paste.

In a large stock pot brown ground beef and add the soy sauce. Then add
soaked beans, cover with about an inch of water and allow to simmer for
at least an hour stirring occasionally. Then cut up your vegetables
and throw them in the pot, add your seasonings and the crushed tomatoes.
The seasonings listed here are just a guideline, if you want a more
traditional mexican flavor you can also add a 1/2 tsp of red pepper and
1 tsp of ground cumin.
After the vegetables have cooked for about 30 minutes you'll want to add
the tomato paste, garbanzo beans, wheat bran, and the texturized soy
protein (TSP). TSP can usually be found in health food stores, is
pretty taste neutral and is often used as a filler or to "stretch" a
recipe a bit. It comes dried and is a good way to soak up some of the
additional liquid so that your burrito filling isn't too runny, but if
you don't have any it can be left out entirely. Simmer for an
additional 30 minutes making sure to stir and it should be ready to go.
Serve with tortillas and shredded cheese.


Contributed by: Frank in Missouri:)