Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 How do you make them donna? Do you think whole foods has them nowadays? hugs. Chanda thelilacflower wrote: > > > I'm one for shopping at ethnics markets, I have no idea what I am > buying often but I will create with it. I found these beans years ago > in a little hole in the wall Peruvian market, this was the only place > I could find quinoa at the time and I decided to try the beans. > They really are delicious. > Donna > > Sent from my Verizon Wireless BlackBerry > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 No Whole Foods doesn't have them. Most Mexicans don't know what they are and few Mexican markets have them. The South American markets have them. I did find them at Von's aka Safeway Market, do you have this market chain? You can cook them like pinto beans of add veggies and liquid smoke and cook like white beans. Donna Sent from my Verizon Wireless BlackBerry " Puterwitch " <puterwitch Mon, 22 Jun 2009 12:09:16 Re: Mayocoba beans How do you make them donna? Do you think whole foods has them nowadays? hugs. Chanda thelilacflower wrote: > > > I'm one for shopping at ethnics markets, I have no idea what I am > buying often but I will create with it. I found these beans years ago > in a little hole in the wall Peruvian market, this was the only place > I could find quinoa at the time and I decided to try the beans. > They really are delicious. > Donna > > Sent from my Verizon Wireless BlackBerry > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 Wal-mart has them on the aisle with Mexican foods in 2 lb bags for like $3. Judy - Puterwitch Monday, June 22, 2009 11:09 AM Re: Mayocoba beans How do you make them donna? Do you think whole foods has them nowadays? hugs. Chanda thelilacflower wrote: > > > I'm one for shopping at ethnics markets, I have no idea what I am > buying often but I will create with it. I found these beans years ago > in a little hole in the wall Peruvian market, this was the only place > I could find quinoa at the time and I decided to try the beans. > They really are delicious. > Donna > > Sent from my Verizon Wireless BlackBerry > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2009 Report Share Posted July 13, 2009 i am making some cream of garlic soup tonight. i want to add some mayocoba beans. How long should i cook the beans in the soup if they are not presoaked? Anyone know? thanks, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2009 Report Share Posted July 13, 2009 Chanda, If you are starting with dry beans, it might be good to " quick soak " them. I do this a lot and they cook up pretty well in less time than it takes to soak overnight. (If you have a pressure cooker to put your beans in, forget all this I'm telling you--I bow to the ease and speed of using a pressure cooker, but I don't have one that I use. I do " quick soak " with my beans and love the way they turn out. Here's how " " Sort " your dry beans. (That is, look them over to make sure there are no small stones or dirt of bad beans in your lot.) Rinse the beans in cool water, then place them in a pan, covered with water to cook them in that's at 4-5 times the volume of the beans. (1 cup beans, about 4 cups water.) You could probably use less, but as beans cook and expand and absorb, you end up adding more liquid anyway. Bring the water and beans to a FULL boil and let it boil for just 2-4 minutes. (One book I have says 2 minutes, another says 3 or 4, so I vary it, usually around 3 minutes is pretty good, but the boiling time starts when it's REALLY boiling-- " rolling boi " l they call it. After the time's up, turn OFF the heat, cover the beans and let them SIT there without cooking or anything for ONE full hour. (I sometimes go over the hour, but an hour is pretty much enough time to " sit " the beans.) NOW, bring the beans back up to a nice, simmering low boil and let them cook, stirring and checking to make sure they don't burn--add more liquid as needed. They don't take too long to cook, once they've had that one-hour " sit " . This works really well with beans that normally take a long time to cook from dry. The smaller beans that cook quickly don't have to have this done for them--anything that doesn't need to be pre-soaked doesn't have to be " quick soak " cooked. Once the beans are tender, you can use them in any recipe like you would pre-cooked canned beans. For the garlic soup recipe, you can try " cooking " the beans after the quick soak --by adding to the soup. But if your soup doesn't do well for longer cooking, I would try getting the beans nearly ALL cooked in a separate pan, then draining off the liquid (unless you have a use to save the " bean broth " for) and adding the COOKED beans to the garlic soup. Mayocoba beans are WONDERFUL! They are some of my favorite beans of all. (I also love Canellini beans and butter-beans--and all kinds of other beans, as well.) In a " garlic soup " --I think their texture, color and unique flavor would be REALLY tasty! Please let us know how your soup turns out! Best wishes to you and your soup! --Laura B., in Illinois mayocoba beans Posted by: " Puterwitch " puterwitch mariapclady Mon Jul 13, 2009 12:45 pm ((PDT)) i am making some cream of garlic soup tonight. i want to add some mayocoba beans. How long should i cook the beans in the soup if they are not presoaked? Anyone know? thanks, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2009 Report Share Posted July 14, 2009 Thank you so much Laura for taking the time to write all those instructions for me! that was very kind of you. I copied these to my files. i did not get to use the beans in the soup, but I am going to make the beans mexican style. The soup di turn out great however, and I have added some variations I will have to post. i found that if I crack an egg into my cream of garlic soup and stir it quickly, like my Thai aunt used to do in most of her soups, it makes the soup so much like " crab " bisque. you would sear those pieces of egg in there are crab, it is uncanny. i will have to actually rewrite this recipe with the variations and add it to our " not seafood " section for " not crab bisque " ) thanks again, Chanda L.B. wrote: > > > Chanda, > If you are starting with dry beans, it might be good to " quick > soak " them. > Quote Link to comment Share on other sites More sharing options...
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