MAYOCOBA POT BEANS | MEXICAN PLEASE
Here's an easy way to get some Mayocobas (Peruanos) in your life! I cooked this batch in bacon fat but you can use lard if you want (or oil).
Provided by Mexican Please
Total Time 125 minutes
Prep Time 5 minutes
Cook Time 120 minutes
Yield 12 (6 cups)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 59 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 218 mg, FiberContent 2 g, ServingSize 1 serving
BAKED BEANS RECIPE, MADE FROM SCRATCH. : TASTE OF SOUTHERN
Follow easy step-by-step, photo illustrated instructions for making these delicious Baked Beans... from scratch. We start out with dry Navy Beans, soak them overnight then, we add bacon and a few other surprises to make some of the best beans you've ever enjoyed. Did I mention we slow cooked them for about 7 hours? Oh yeah... they're that good. We've even got a printable recipe.
Provided by Steve Gordon
Total Time 7 hours 30 minutes
Prep Time 30 minutes
Cook Time 7 hours
Yield 8
Number Of Ingredients 17
Steps:
- Sort through dry beans to remove any stones or hard beans.
- Place beans in a large pot, cover with water, soak overnight.
- Drain beans, place in a large baking pan.
- Peel the outer skin from an onion, dice it up.
- Brown ground beef in a skillet placed over medium heat. Drain off fat.
- Add cooked beef to pan with beans.
- Add onions.
- Add Bell Peppers.
- Chop bacon into small pieces. Place bacon in skillet, brown lightly.
- Add cooked bacon and bacon grease to pan with beans.
- Add Tomato Sauce.
- Add brown sugar.
- Add Molasses.
- Add Yellow Mustard.
- Add Garlic Powder.
- Add Liquid Smoke.
- Add Texas Pete Hot Sauce
- Add Worcestershire Sauce
- Add beef broth.
- Gently stir all ingredients together until mixed well.
- Cover pan tightly with aluminum foil.
- Place in pre-heated 300 degree oven, bake covered for 3 hours.
- Add Ketchup.
- Add Salt if needed.
- Add Black Pepper, stir well.
- Return beans, uncovered, back to oven and bake about one hour or until beans are tender. Remember, mine took 7 hours total.
- Serve warm and enjoy!
HEIRLOOM BEANS – RANCHO GORDO
Heirloom Beans tend to have a lower yield and can be much more difficult to grow but the pay off is in the unique flavors and textures that you don't find with bland commodity beans. You can find a list of our waitlist beans HERE.
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RANCHO GORDO
Rancho Gordo has led the revival of interest in Heirloom Beans. With a focus on products indigenous to the New World, or The Americas, For orders or assistance: 1-800-599-8323
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40 BEST SOUP RECIPES - SOUPADDICT
Sep 26, 2021 · The variety of beans to choose from is astounding (my favorite source for the freshest selection of heirloom beans is Rancho Gordo) and their charms are endless. While dried beans are always a favorite — cook them up separately in a pressure cooker — even canned beans …
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Dec 15, 2020 · Heirloom bean producers like Rancho Gordo have spread awareness that the variety of delicious dried legumes available is nearly infinite. But when it comes to burritos, I have strong feelings. As much as I love pinto and refried beans, I think a good burrito needs black beans…
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