Best 2 Mayocoba Bean Controversy Recipes

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In the culinary world, where flavors dance on the palate and textures intertwine to create symphonies of taste, there exists a humble yet remarkable ingredient—the mayocoba bean. Renowned for its creamy texture and delicate flavor, this ancient Mesoamerican bean has carved a niche for itself in kitchens across the globe. Embark on a culinary journey as we explore the diverse culinary landscape of the mayocoba bean, encompassing a plethora of delectable recipes that showcase its versatility. From the smoky depths of a hearty soup to the vibrant freshness of a summer salad, each dish captures the essence of this extraordinary bean, transforming it into a culinary masterpiece. Let your taste buds embark on an adventure as we delve into the world of mayocoba bean recipes, promising an explosion of flavors and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN DRUNKEN BEANS



Mexican Drunken Beans image

Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco.

Provided by gem

Categories     Side Dish

Time 10h20m

Yield 8

Number Of Ingredients 12

1 pound dry mayocoba beans
2 teaspoons vegetable oil
1 white onion, chopped
4 Roma (plum) tomatoes, chopped
1 serrano chile pepper, minced
½ pound bacon, chopped
2 thick slices fully cooked ham, cut into cubes
1 (12 fluid ounce) can or bottle Mexican beer
1 (7 ounce) can pickled jalapeno pepper slices, undrained
½ bunch fresh cilantro, chopped
1 tablespoon chicken bouillon granules
sea salt to taste

Steps:

  • Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
  • Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
  • While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
  • Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
  • Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
  • Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 41.8 g, Cholesterol 42 mg, Fat 15.9 g, Fiber 16.8 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1537.2 mg, Sugar 2.1 g

MAYOCOBA BEANS SOUP



Mayocoba Beans Soup image

Mayocoba Beans are also known as "Mexican Yellow Beans" and have a mild creamy texture. The soup is made with Ham Stock, Black Forest Ham and Fresh Serrano Peppers to infuse a spicy flavor.

Provided by Potagekempcc

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 23

2 bay leaves
1/4 lb pepper bacon (Diced)
2 teaspoons hot smoked paprika (Spanish)
4 cups red Spanish onions (Diced)
4 cups carrots (Diced)
4 cups celery (Diced)
2 cups yellow bell peppers (Diced)
3 serrano peppers (Minced)
3 tablespoons minced fresh garlic cloves
2 teaspoons fine sea salt
2 teaspoons black pepper
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sage (Chopped)
3 tablespoons oregano (Chopped)
3 tablespoons savory (Chopped)
1 cup cilantro (Chopped)
1 cup rioja wine (La Rioja Alta)
8 cups ham stock
2 lbs ham shank (Smoked)
1 lb mexican style beans (mayocoba beans, Soaked 2- hours)
4 cups red potatoes (Chopped)
4 roma tomatoes (Chopped)
1 lb black forest ham (Diced)

Steps:

  • In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
  • Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
  • Add La Rioja Alta wine and reduce by half.
  • Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
  • Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
  • Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
  • Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.

Nutrition Facts : Calories 767.5, Fat 47.9, SaturatedFat 16.4, Cholesterol 158.8, Sodium 2140, Carbohydrate 39.1, Fiber 9.6, Sugar 8, Protein 45.5

Tips:

  • To cook Mayocoba beans, rinse and sort them, then soak them overnight in cold water. Drain the beans and rinse them again before cooking.
  • Mayocoba beans can be cooked in a variety of ways, including boiling, simmering, and pressure cooking. The cooking time will vary depending on the method used.
  • Mayocoba beans are a good source of protein, fiber, and vitamins and minerals. They can be added to soups, stews, salads, and burritos.
  • Mayocoba beans are also a good choice for making refried beans. To make refried beans, cook the beans until they are tender, then mash them with a fork or potato masher. Add seasonings, such as chili powder, cumin, and garlic powder, to taste.
  • Mayocoba beans can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Mayocoba beans are a versatile and nutritious bean that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins and minerals, and they are also a good choice for making refried beans. With their mild flavor and creamy texture, Mayocoba beans are a great addition to any meal.

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