Mayocoba Bean Soup

[Guest guest]

Here is a favorite way of mine to use the Mayocoba Beans. I sure love these

beans. I'm glad that Donna introduced them to us.

 

Mayocoba Bean Soup

 

1 lb dried Mayocoba Beans, rinsed and checked for stones

 

Water - 3 times the amount of beans

 

Put in a large pot and bring to a boil. I use a pressure cooker. Boil

covered, for 5 minutes. Turn off the burner and let set for 30 minutes on the

hot burner. Open the pot and add a Tsp of oil, to keep the beans from loosing

their skins. Recover the pot. If using a pressure cooker, cook for about 25

minutes or until soft. If using a regular pot, simmer covered, until soft,

about 45 minutes.

 

1-2 tsp of salt - to taste

1/2 tsp. oregano, dried

1/2 tsp. cumin

 

Stir into the beans and simmer about 5 minutes. While this is simmering, saute

the following in a frying pan.

 

4 -6 cloves of garlic, sliced thin

1/2 onion, diced

1 stalk celery, diced small

1 carrot, diced small

1 t. Smart Balance Light Spread

 

I used a mandolin to dice up the onions, celery and carrot. Saute the onions,

garlic, celery and carrots in a med. high heat frying pan with 1 t. Smart

Balance Spread, for about 4-5 minutes. Veggies should be tender crisp.

 

1 - 15 oz can of diced Tomatoes with Green Chilies

 

Add the Tomatoes and sauted Veggies to the Beans and simmer about 5 more

minutes. The veggies will have a nice tender crunch to them by adding them at

the end.

 

Enjoy,

Judy