Stewed Mayocoba Beans

Stewed beans and jalapeno cornbread=strong odors

Stewed beans and jalapeno cornbread=strong odors

Mayocoba, or Peruvian beans, are similar to pinto beans in texture and meatiness and taste like a mix between a kidney bean and a lima bean. They are an excellent addition to chili, stew or soup and are fairly inexpensive.

This is a simple recipe that can be adjusted very easily and works well as a side or main course.

Stewed Mayocoba Beans

  • 1 lb mayocoba beans
  • 1 dried ancho chili torn into small pieces
  • 2 jalapenos diced fine
  • 1 green bell pepper diced small
  • 3 tbsp minced garlic
  • 1 cup finely diced red onion
  • 2 cups chicken stock
  • 3 tbsp chopped fresh oregano
  • Salt/pepper

Wash beans, pick out any bad ones, cover in cold water and let soak overnight. Add torn ancho chili, bring beans to a boil then simmer until almost tender, about 1 hour. Add everything else, bring back to a simmer and cook until beans are very tender and thick, about 45 minutes more. Season with salt and pepper and serve.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Mexican, Recipes, vegetarian and tagged , , . Bookmark the permalink.

6 Responses to Stewed Mayocoba Beans

  1. That dish looks soooo delicious! thank you for sharing the recipe!
    I’m not that good at cooking beans but this is certain worth the effort to give it a shot 🙂

  2. Eva Taylor says:

    What an interesting bean.

  3. I love beans like this!

  4. Never heard of these beans – will have to look out for them!

  5. Pingback: Sunday Suppers: A Mexican Feast | Rufus' Food and Spirits Guide

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