Mayocoba Bean Soup

[Guest guest]

Those beans sound interesting, Judy.

I will have to look for some next time we

shop. Thanks for the great recipe and the

inspiring menu plan.

 

~ PT ~

 

, " wwjd " <jtwigg wrote:

>

> I found these dried beans in the Mexican section

at Wal-mart. They taste similiar to Pinto's, but way

better and creamier.

> Thanks to Donna for telling me about these delicious

beans. We had these today for Father's Day, along with

Cornbread, Collard Greens, Fresh veggie sticks, and

Tomato Dill and Garlic Pasta.

Yellow Cake with Fudge Frosting was for dessert.

> Yours to Enjoy,

> Judy

>

>

> Mayocoba Bean Soup

[Guest guest]

Here is a favorite way of mine to use the Mayocoba Beans. I sure love these

beans. I'm glad that Donna introduced them to us.

 

Mayocoba Bean Soup

 

1 lb dried Mayocoba Beans, rinsed and checked for stones

 

Water - 3 times the amount of beans

 

Put in a large pot and bring to a boil. I use a pressure cooker. Boil

covered, for 5 minutes. Turn off the burner and let set for 30 minutes on the

hot burner. Open the pot and add a Tsp of oil, to keep the beans from loosing

their skins. Recover the pot. If using a pressure cooker, cook for about 25

minutes or until soft. If using a regular pot, simmer covered, until soft,

about 45 minutes.

 

1-2 tsp of salt - to taste

1/2 tsp. oregano, dried

1/2 tsp. cumin

 

Stir into the beans and simmer about 5 minutes. While this is simmering, saute

the following in a frying pan.

 

4 -6 cloves of garlic, sliced thin

1/2 onion, diced

1 stalk celery, diced small

1 carrot, diced small

1 t. Smart Balance Light Spread

 

I used a mandolin to dice up the onions, celery and carrot. Saute the onions,

garlic, celery and carrots in a med. high heat frying pan with 1 t. Smart

Balance Spread, for about 4-5 minutes. Veggies should be tender crisp.

 

1 - 15 oz can of diced Tomatoes with Green Chilies

 

Add the Tomatoes and sauted Veggies to the Beans and simmer about 5 more

minutes. The veggies will have a nice tender crunch to them by adding them at

the end.

 

Enjoy,

Judy