Sunday Supper - Veggie Burrito Bowls

My latest obsession has been Santa Maria Pinquito Beans. Santa Maria, CA is known for their bbq and I came across this fantastic recipe and just had to try. I tracked down the beans - a specific variety that is small and produces a superior cooking liquid while still retaining it's firmness. I love them. I used a little bacon in the beans to give them that bbq smokiness but didn't add any animal protein so I'm calling this Veggie - Feel free to omit the bacon or add some chicken.

1. Cover 1 lb dried pinquito beans after washing and sorting. (I got mine from Rancho Gordo but if you can't find any use kidney or pinto.  Cook on low for 2 to 3 hours - until the beans are tender.

2. Dice 4 slices of bacon - make sure it's nitrate free - and cook in a frying pan. Add 1 chopped white onion, salt, pepper and ancho chili powder. Once cooked through add to beans and stir. Let flavors mingle for 5 to 10 minutes.

3. Cook Spanish Rice according to directions. Add a bunch of chopped cilantro.

4. Arrange on plate with chopped romaine lettuce, shredded cheese, tofu sour cream and scallions. Apply hot sauce liberally.