Mayocoba Pot Beans
User Reviews
4.7
Mayocoba Pot Beans
Description
The dish starts by selecting and rinsing dried Mayocoba beans, discarding any debris. They are cooked covered in water that stays above the beans, flavored by chopped onion and bacon drippings or lard. After boiling, the beans simmer for 1.5 to 2 hours until tender but not mushy. Salt and optional Mexican oregano are added near the end to season and tenderize the beans gently. The cooking broth remains flavorful and can be used to adjust bean consistency.
The beans have a soft, creamy texture and mild flavor enhanced by bacon fat and herbs. Once cooked, they can be served as is or transformed into refried beans by mashing with some broth and sautéed onions, optionally incorporating chipotle or other spices for extra flavor. The recipe suggests freezing portions with broth for storage.
These beans serve as a versatile ingredient for Mexican, Southwestern, or comfort food dishes. They pair well with rice, tortillas, or as a protein-rich side dish.
When making refried beans, adjusting liquid amounts while mashing helps achieve desired thickness. Sautéing onions in bacon fat before adding beans deepens flavor for refried versions.
Ingredients
- 2 cups Mayocoba beans dried
- 1 small onion
- 2-3 tablespoons bacon drippings or lard
- 1-2 teaspoons salt plus more to taste
- 2-3 quarts water
- pinch of oregano Mexican, optional
Instructions
- Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.
- Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard).
- Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours. Ensure that the water level is well above the beans by adding more water as they cook if necessary.
- Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.
- Once cooked add 1 teaspoon of salt and simmer for another 10-15 minutes. I also added a pinch of Mexican oregano at this point.
- Give a final taste for seasoning, adding more salt if necessary. I added another generous pinch, so that is about 2 teaspoons total. Serve immediately.
- If you want, portion them into 1 cup sized bags along with plenty of the broth for freezing.
Notes
- Quality control the beans before cooking by removing debris and damaged beans.
- Maintain water level above beans during simmering to ensure even cooking.
- Incorporate salty seasoning only toward the end to avoid tough skins.
- Portion and freeze cooked beans in liquid for convenient future use.
- Mash cooked beans for refried style, adjusting liquid and fat for preferred texture and flavor.
- Sauté onions in bacon fat before combining with mashed beans for extra taste in refried beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(6 cups)
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 218mg | 9% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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