Mayocoba Beans Vs Pinto Beans Food

CREAMY REFRIED PERUANO BEANS

Steps:

• Add 1 Tablespoon lard to a skillet on medium heat
• Add the cooked Peruano beans and smoosh with a potato masher (or the back of a spatula)
• Cook for 4-8 minutes or until you have the desired consistency
• Salt to taste

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.

DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON

Steps:

• Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
• Simmer until done.
• Drain, reserving 1 cup of the water and remove salt pork.
• In the meantime, saute the bacon until done but not crispy.
• Drain and set aside.
• Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
• Add the garlic and saute until the raw garlic smell is gone.
• Add the beans to the onion mixture with the reserved bacon.
• Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
• Add salt and pepper to taste and simmer 5 to 10 minutes.
• Just before serving, add the tequila and simmer 5 to 10 minutes.
• Add the cilantro, stir and serve.

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.