Monday, February 28, 2011

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas.



Mayocoba Beans with Green Chiles
Baptism of Fire

3-4 green chiles, roasted and chopped
1 onion, chopped
1 clove garlic, minced
1 T lard or olive oil
1/2 tsp oregano
1 tsp cumin
pepper
1 c mayocoba beans, dry
3 c water
1 tsp salt

Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize.




Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour.




You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.



Bring the beans back to a boil and cook, until tender. This will take approximately 45 minutes. Taste for tenderness periodically.

When you feel that the beans are almost done, you may add the salt. Do not add salt earlier as it will toughen the beans and they will never seem t oget done. Continue cooking the beans until they are as tender as you like them.

Drain the beans and serve them.



1 comment:

Heidi-"Heidi in Real Life" said...

I think this is something that my husband would love (he could eat beans 3 meals a day!). Thank you!