Guest guest Posted June 21, 2009 Report Share Posted June 21, 2009 I made a huge PC of these beans tpday and they are all gone. I added onions, garlic, epazote and cumin. I sure will try thus soup. Donna Sent from my Verizon Wireless BlackBerry " wwjd " <jtwigg Sun, 21 Jun 2009 19:47:26 <Undisclosed-Recipient:;><Invalid address> Mayocoba bean Soup 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 1 lb. dried mayocoba beans (check for stones as I found several small ones in my bag) Rinse the beans and add to a pressure cooker with 5-6 c. of boiling water. Close pressure cooker and boil for 5 minutes. Turn off the burner and leave the pot on the burner, closed, for 30 minutes. Open the pressure cooker and stir in a 1/2 t. oil and close the pressure cooker. Bring to a boil and then turn down to med low heat for 20 minutes. Open the pressure cooker and add 1 t. salt and 1 T. Better than Boullion(vegetable flavor) and stir well to mix in. 1 carrot, chopped small 1 onion, diced 2 stalks celery, diced 4 cloves of garlic, sliced thin 1 t. oil 1 t. cumin 1/2 t. salt Add oil to a hot frying pan and toss in garlic, onion, carrots and celery. Stir frequently over high heat for about 5 minutes. Add the cumin and salt. Stir well to coat and cook 1-2 more minutes until the veggies are tender crisp. Add the veggies to the pot of beans and simmer for about 5 minutes. Add salt to taste. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 Re:Mayocoba bean Soup Judy, You are right. These Mayocoba beans are wonderful! I discovered them a couple of years ago in the (Mexican) ethnic foods section of a Hy-Vee grocery in Macomb, Illinois. The unusual color intrigued me and I bought a bag, tried them, and loved them at once. I would compare the texture and flavor to canellini beans-- " creamy " , rather than mealy, very pleasant-tasting. I have read somewhere that they also have been known by the name of " Canary beans " , although apparently true Mayocoba beans came from Mexico and are like an " heirloom " for the indigenous people there. We got a new Wal-Mart superstore last year and now, I think I have seen the Mayo-' coba beans in their Mexican foods aisle. I keep some at home in my pantry with my other many beans--my " collection " --LOL! They really do cook up nicely! --Good wishes and belated " Happy Fathers' Day! " to all the Dads out there! --Laura B., in Illinois PS: They make good burritos and great " beans-and-rice " , too! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 I love these beans too. Bought some on a road trip to Eastern WA in a little store where my Spanish was not up to asking what the beans were called lol. I just bought them because even uncooked they smelled fabulous. When I got home & emailed Donna she told me what they were. They are delicious, cook up soooo creamy. Your soup looks great Judy. Peace, Diane , thelilacflower wrote: > > I made a huge PC of these beans tpday and they are all gone. > I added onions, garlic, epazote and cumin. > I sure will try thus soup. > Donna > Sent from my Verizon Wireless BlackBerry > > > " wwjd " <jtwigg > > Sun, 21 Jun 2009 19:47:26 > <Undisclosed-Recipient:;><Invalid address> > Mayocoba bean Soup > > > 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 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2009 Report Share Posted October 15, 2009 Mayocoba Bean Soup Source: Judy on Adventist-Vegan-Cooking 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.