Mrs. Homegrown here:
Our neighbor Teresa of Tularosa Farms gave us this recipe. She not only gave us this recipe, but a bag of beans to go with it, and a loaner dutch oven. How’s that for neighborly? I made it a while back and really liked the results. Erik proclaimed it to be the best of all the Bean Friday dishes, though I remain partial to the Bastardized Puerto Rican beans. I’m happy to finally get a moment to share this with you.
Mayocoba beans are pretty yellow beans, the color of old ivory. We’d never had them before, but are glad to have met them, because they are mild in flavor and have a smooth, buttery texture. They’re used extensively in Latin American cooking, so you might have to visit a Latin American-flavored grocery store to find them.
The recipe after the break:
Spicy Mayocoba Beans
1 lb. beans, soaked overnight
1 medium onion chopped
3 cloves of garlic minced
1 1/2 teaspoon chili powder*
2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon of cinnamon
7 oz. can chopped jalapenos
*I had no chili powder so used lots of paprika plus a little bit of cayenne pepper as a substitute
Put the beans in a big pot, cover them with a couple of inches of water and simmer until tender.
When the beans are getting close to done, heat some oil in a deep skillet or a heavy bottomed pot and saute the onion until translucent. Then add the garlic and the rest of the spices, reserving only the jalapenos. I like to cook everything well at this stage to bring out flavor, but am careful not to burn anything. If a crust starts to form on the bottom of the pan I deglaze it by throwing in a little water, beer or wine (depending on what I’m drinking while I cook), then loosening all that tasty goodness with a spatula.
Next, add your beans and their water to the onion mix, stir well and let them continue to simmer as long as you can, so the flavors have a chance to blend. Add more water as necessary so they don’t burn, keeping the consistency as thick or thin as you like.
Stir in the jalapenos at the end for an extra kick.
Serve with yogurt or sour cream, maybe.
These spicy beans make for amazing gourmet burritos. If cooked with more liquid, they can be served as a bean soup/chili sort of thing. They’d also make a great side dish for meats.