Reusing Your Beans

Making a big pot of red beans, flavored with ham hocks, chorizo and lots of onions and garlic, is a labor of love. Fortunately, all that work can result in more than one meal. And count on the leftovers--unlike many--to get better over the next few days.

You can puree leftover beans until they’re smooth and serve them topped with croutons, a drizzle of wine vinegar and good olive oil for a more sophisticated dish. Or go in another direction and make burritos for a sloppy but satisfying meal. Be sure to keep plenty of napkins handy.

To get your beans started, cook 1 pound dry red kidney beans in plenty of lightly salted water with a couple of ham hocks until the beans are fairly tender, about 2 hours. Saute 1/4 pound chopped bacon, 2 chopped onions, 6 chopped garlic cloves, 1/2 pound crumbled chorizo and 2 chopped green bell peppers in a large skillet. Cook the mixture about 15 minutes, stirring occasionally, then add it to the beans, along with a (28-ounce) can of chopped tomatoes. Remove the ham hocks from the beans, separate the meat, and return the meat to the pot. Season the beans with some dried thyme, dried oregano, ground cumin, salt and pepper. Cook the beans 30 to 40 minutes more.

Red Bean Burritos

Active Work and Total Preparation Time: 15 minutes

4 cups cooked red beans

4 (10-inch) flour tortillas

1 1/3 cups crumbled cotija cheese

1 cup chopped cilantro

* Warm beans in medium saucepan over medium heat until heated through, about 5 minutes. Set aside.

* Heat each tortilla by briefly placing over gas burner or for a few seconds in microwave. Fill each tortilla with 1 cup beans, 1/3 cup cheese and 1/4 cup cilantro. Fold up and serve.

4 servings. Each serving: 461 calories; 622 mg sodium; 25 mg cholesterol; 12 grams fat; 63grams carbohydrates; 25 grams protein; 7.01 grams fiber.