Plat
Mayocoba Beans Two Ways (Plain & Seasoned) for the Freezer
1 h 15Pour 20Nutri-Score A€
A
1 h 15
1 h 15Mayocoba Beans Two Ways (Plain & Seasoned) for the Freezer
ce qu’il vous faut
Ingrédients
mayocoba beans (soaked overnight, drained and rinsed)Épicerie1 kg
water (fresh, for the plain batch)Autres1,4 litres- chicken broth (for the seasoned batch)Épicerie1,9 litres
onion (halved)Fruits et légumes0,5 morceaux
garlic (cloves, minced)Fruits et légumes4 morceaux
roasted garlic (cloves, mashed)Fruits et légumes3 morceaux
olive oilÉpicerie15 ml
cumin (ground)Épices5 g
smoked paprikaÉpices5 g
garlic powderÉpices5 g- onion powderÉpices5 g
black pepper (ground)Épices2 g
salt (added after cooking)Épices10 g
par portion
Nutrition
179kcal
- Glucides
- 31 g
- Protéines
- 11 g
- Lipides
- 2 g
ce que vous utiliserez
Ustensiles
Autocuiseur
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Soak and rinse the beans
- Soak the mayocoba beans overnight in plenty of water.
- Drain the soaking water and rinse the beans, then cover with fresh water.
- Étape 2
Cook the plain batch
- Place half of the beans in the pressure cooker with the fresh water.
- Pressure cook for 18 minutes.
- Do a texture test to check they are tender.
- Étape 3
Cool the plain beans
- Transfer the plain beans to a bowl and let them cool slightly before bagging.
- Étape 4
Cook the seasoned batch
- Place the remaining beans in the pressure cooker with the chicken broth, onion, garlic, roasted garlic, olive oil, cumin, smoked paprika, garlic powder, onion powder and pepper.
- Pressure cook for 20 minutes, as this is a larger batch.
- Étape 5
Salt and taste
- Salt the beans only after cooking so they don't turn mushy.
- Taste and adjust the seasoning.
- Étape 6
Bag and freeze
- Divide the cooled beans into freezer bags, plain and seasoned separately.
- Freeze them flat so they stack easily.