I just could not resist these mayflowers beans when I saw them yesterday
I am making a big pot of them for the storm...well, the sorta, storm.
Anyone else ever cooked these. They are pink and spotted like pintos.
I am cooking them with sauteed onions & garlic, chorizo and serrano chiles.oxxo - 8-24-2008 at 02:24 PM
Judy that sounds mui sabrosa. Did you get the beans at Costco yesterday? I think I saw them there in a 50# sack. That's a lot of beans!
The "storm" has petered out here.bajajudy - 8-24-2008 at 03:12 PM
OXXO
No I bought them at Comex. It would take me a year to use 50lbs of beans.
They sure smell good.bajabound2005 - 8-24-2008 at 05:22 PM
can you put up a pic of one? or a few of them???BajaBruno - 8-24-2008 at 09:42 PM
They look different than "Mayflower" beans.DanO - 8-24-2008 at 10:56 PM
As good or better than pintos. I use onion, garlic, bay leaf, salt (at the end of cooking), pepper, and a little epazote, if available (it allegedly
helps digestion, keeping the gas level down, but also imparts a very distinctive flavor).bajajudy - 8-25-2008 at 08:29 AM
I already cooked them so no picture but I will tell you that they are some of the best beans I have ever cooked. They do not look like the Mayflower
beans.
BTW I didnt soak them. Cooked them about 4 hours. I had to add water twice because I wasnt sure exactly how much to start with. This was one of the
biggest pots of beans I have ever cooked and one of the best, if I do say so myself..
True confession: I made the original post as I was sauteing the chorizo. When I went to the stove to stir it, I did not like the way it smelled so I
threw it out and used country ham instead. Sure made a heck of a pot of beans.tripledigitken - 8-25-2008 at 08:54 AM
Judy,
Those sound great. I always used to soak them as most cookbooks tell you to..........until I reread a recipe from Diane Kennedy's cook book of Mexico
that I have had for years but haven't used much.
She said never to soak the beans, the last batch I cooked (similar to your recipe with pork fat and chilis) turned out great with no soaking.
It's fun to try the different variety of "pinto" beans. Not sure just how much different the flavor is though.
KenMartyman - 8-25-2008 at 11:01 AM
I've heard that soaking the beans and using new water will keep the fahrting to a minimum. Is this correct?tripledigitken - 8-25-2008 at 11:05 AM
Quote:
Originally posted by Martyman
I've heard that soaking the beans and using new water will keep the fahrting to a minimum. Is this correct?
Heard that too, have soaked them for years. Last batch, no soak, AOK!
KenWingnut - 8-25-2008 at 02:12 PM
Always soak the pinto beans, at least 4-6 hours day before cooking. Discard soaking water as there is usually a lot of dirt and grime in the beans,
especially if bought in bulk. Next day with fresh water cook for about 4 hours adding salt pork, onions (both yellow and red), mild green chilis and a
single habenero pepper for spice, salt and pepper and garlic to taste and you have the world's greatest cowboy beans ever....Cypress - 8-25-2008 at 02:18 PM
Beans are gonna make bubbles in the pot or in your gut.Don't eat beans before
they're finished bubbleing.
soak beans overnight
BajaVida - 8-27-2008 at 09:26 PM
and cook them 25 minutes in a pressure cooker
salt at end
yummy and the most tender beans you have ever eatenDiver - 8-27-2008 at 09:38 PM
Quote:
Originally posted by Martyman
I've heard that soaking the beans and using new water will keep the fahrting to a minimum. Is this correct?
You have something against a little gas ??
Yes, rinsing well and cooking for a longer period will help stop the gas-making strength of the beans.
Epizote or Beano added to the mix also helps many folks.
Don't eat beans before
they're finished bubbleing.