The Big Burrito - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 250\u00b0F.
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).
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).
Pour the mixture over the beans and meat.
Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
Can be frozen for OAMC.