Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Smoky Chipotle Refried Beans The Tarahumara eat these beans smeared on corn tortillas. They ate them on our burly 30-mile hike over and down into the Copper Canyon, and they ate them before, during, and after our race, too. At home I eat them with fresh tortillas as a snack or with a plate of chile rice, guacamole, and some salsa on the side for a hearty meal. If you have leftover beans, freeze them for future lunches and dinners. 3 cups dried pinto beans 1 medium white or yellow onion, chopped 2–3 garlic cloves, chopped 1 ½-inch piece dried Kombu seaweed (optional) 1–2 dried whole chipotle peppers or canned chipotles in adobo to taste 1 tablespoon chili powder 2 teaspoons dried epazote (see Note) 1 tablespoon olive oil 1½ teaspoons sea salt Soak the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through. Drain the beans, reserving 4 cups of the liquid. Remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with ½ cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid. Return the pure...