Stewed Mayocoba Beans

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.