The Big Burrito

• 3 -5 lbs beef roast
• 1 onion, chopped
• 2 cups dry pinto beans
• 2 cups picante sauce
• 2 cups beef broth or 2 cups water
• 1 (10 1/2 ounce) can cream of mushroom soup
• salt, to taste
• pepper, to taste

1. Preheat the oven to 250u0b0F.
2. Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
3. In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
4. Pour the mixture over the beans and meat.
5. Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
6. Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
7. Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
8. Can be frozen for OAMC.

beef roast, onion, pinto beans, picante sauce, beef broth, cream of mushroom soup, salt, pepper

Taken from www.food.com/recipe/the-big-burrito-227240 (may not work)