bajajudy
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Flor de Mayo frijoles
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.
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oxxo
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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.
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bajajudy
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OXXO
No I bought them at Comex. It would take me a year to use 50lbs of beans.
They sure smell good.
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bajabound2005
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can you put up a pic of one? or a few of them???
Friends don't let friends drink white zinfandel.
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BajaBruno
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Do these look like your beans, Judy? http://www.purcellmountainfarms.com/Mayflower%20Beans.htm
Christopher Bruno, Elk Grove, CA.
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BajaBruno
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Ooops, they show a different bean as flor de mayo... http://www.purcellmountainfarms.com/Flor%20de%20Mayo%20Beans...
They look different than "Mayflower" beans.
Christopher Bruno, Elk Grove, CA.
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DanO
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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).
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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bajajudy
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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.
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tripledigitken
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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.
Ken
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Martyman
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I've heard that soaking the beans and using new water will keep the fahrting to a minimum. Is this correct?
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tripledigitken
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| 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!
Ken
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Wingnut
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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....
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Cypress
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Beans are gonna make bubbles in the pot or in your gut. Don't eat beans before
they're finished bubbleing.
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BajaVida
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soak beans overnight
and cook them 25 minutes in a pressure cooker
salt at end
yummy and the most tender beans you have ever eaten
No se apure y dure.
Don\'t hurry and you\'ll last longer.
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Diver
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| 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.
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