Mayocoba Pot Beans
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).
- Prep time
- 5 min
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups dried Mayocoba beans
- 1 small onion
- 2-3 tablespoons bacon drippings (or lard)
- 1-2 teaspoons salt (plus more to taste)
- 2-3 quarts water
- pinch of Mexican oregano (optional)
Instructions
- 1
Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.
- 2
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).
- 3
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.
- 4
Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.
- 5
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.
- 6
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.
- 7
If you want, portion them into 1 cup sized bags along with plenty of the broth for freezing.