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Mayocoba Beans Two Ways (Plain & Seasoned) for the Freezer
1 h 15 minServes 20Nutri-Score A€
A
1 h 15 min
1 h 15 minMayocoba Beans Two Ways (Plain & Seasoned) for the Freezer
what you need
Ingredients
mayocoba beans (soaked overnight, drained and rinsed)Pantry1 kg
water (fresh, for the plain batch)Other1.4 litres- chicken broth (for the seasoned batch)Pantry1.9 litres
onion (halved)Produce0.5 pieces
garlic (cloves, minced)Produce4 pieces
roasted garlic (cloves, mashed)Produce3 pieces
olive oilPantry15 ml
cumin (ground)Spices5 g
smoked paprikaSpices5 g
garlic powderSpices5 g- onion powderSpices5 g
black pepper (ground)Spices2 g
salt (added after cooking)Spices10 g
per serving
Nutrition
179kcal
- Carbs
- 31 g
- Proteins
- 11 g
- Fat
- 2 g
what you’ll use
Tools
Pressure cooker
Colander
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cool the plain beans
- Transfer the plain beans to a bowl and let them cool slightly before bagging.
- Step 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.
- Step 5
Salt and taste
- Salt the beans only after cooking so they don't turn mushy.
- Taste and adjust the seasoning.
- Step 6
Bag and freeze
- Divide the cooled beans into freezer bags, plain and seasoned separately.
- Freeze them flat so they stack easily.