Mayocoba Beans Slow Cooker Food

SLOW COOKER BAKED BEANS

Steps:

• Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
• Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
• Before serving, stir in the cider vinegar and season to taste with salt.

MAYOCOBA BEANS SOUP

Steps:

• In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
• Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
• Add La Rioja Alta wine and reduce by half.
• Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
• Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
• Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
• Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.

MEXICAN DRUNKEN BEANS

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

SLOW COOKER HOMEMADE BEANS

Steps:

• Drain soaking liquid from beans, and place them in a Slow Cooker.
• Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
• Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

CROCK POT HAM BONE AND BEANS

Steps:

• Add onion and celery to crock pot.
• Place ham bone or hocks on top of onion and celery.
• Pour rinsed beans around ham and sprinkle with pepper.
• Add bay leaves and garlic.
• Add chicken stock and stir to combine all ingredients cover and cook on low for 8 hours.
• When ham is tender (6-7 hours) Remove meat from bones (discarding fat and bones) and return meat to the pot. Stir to combine and break up ham pieces.
• To thicken smash some of the beans on the side of crock pot.
• When done skim any fat off and discard bay leaves.

INSTANT POT PERUVIAN BEANS RECIPE

Steps:

• Rinse beans in a colander and check for any debris or broken beans.
• Place rinsed beans in the Instant Pot with water and oil. Lock lid on, have Valve on sealing, and Cook on High Pressure for 30 minutes (if beans are old do 35-40 min). Once timer goes off, allow pressure to release naturally for an additional 20 minutes. Just leave the instant pot alone and allow it to stay on keep warm for 20 minutes. Then open lid, add salt, stir, taste, and add more salt if needed. At this point you can add additional seasoning if you like.
• If beans are still hard, place lid back on, turn valve to sealing, and cook on high for 5 more minutes. Then rest for 10 minutes before releasing pressure valve.
• See How to Freeze Beans Here

THE BEST PERUVIAN BEANS RECIPE

Steps:

• Place soaked beans in a large pot and add 5 cups vegetable broth to beans and heat to a boil. When the liquid begins boiling, cover with a lid, reduce heat and cook for one hour.
• When the beans are just about ready, heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add onions and garlic sauté until softened, stirring frequently so they don't burn or get too brown, about 5-8 minutes. Add aji amarillo paste then cook for an additional 2 minutes.
• Add the mixture from the skillet to the beans. Taste, add salt and pepper as needed. Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors.
• While the beans are finishing up cooking, combine the onions, chile, cilantro and lime juice in small bowl and mix together. Add salt and pepper to taste.
• When the beans are ready, serve them up with the onions on top and more cilantro and a lime wedge if desired.

SMOKY PERUVIAN (PERUANO) BEANS

Steps:

• Prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
• Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
• In a large skillet set over low-medium heat, s​auté onion/garlic for about 4 minutes in some olive oil - add carrots, bell pepper and continue to sauté for another minute or two.
• Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.
• Add veg stock, water, tomato paste, reserved adobo sauce, vinegar and honey. Stir to combine. Finally, add cooked Peruvian beans stirring gently to integrate.
• Simmer ingredients for about 10-15 mins to reduce liquid base (stirring occasionally).
• To the remaining base (there should still be a generous amount after reduction), add the tapioca (or cornstarch) slurry and simmer for another 3 minutes just long enough to allow sauce to thicken slightly. The way I do it is to move some of the beans aside with a spoon and then add the slurry directly into the exposed liquid stirring/whisking vigorously before the final simmer. Taste and add salt as desired.