Canary Mayocoba Or Peruvian White Bean Salad Recipes
DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON
This recipe is adapted from Rick Bayless's Mexican Kitchen. I purchased some peruano beans (also called mayocoba beans) and wasn't sure what to do with them and found this recipe online. Peruano beans can be used any time navy beans are used and are from Mexico. This is a nice and spicy pot of beans that you can throw inside of a burrito or just eat plain. I added extra jalapenos and used red onion instead of yellow (I did not change the recipe--only how I made it). I also used rum in place of tequila because it's what I had. Very tasty! Thank you Rick Bayless!
Provided by AmyZoe
Categories One Dish Meal
Time 2h30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
- Simmer until done.
- Drain, reserving 1 cup of the water and remove salt pork.
- In the meantime, saute the bacon until done but not crispy.
- Drain and set aside.
- Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
- Add the garlic and saute until the raw garlic smell is gone.
- Add the beans to the onion mixture with the reserved bacon.
- Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
- Add salt and pepper to taste and simmer 5 to 10 minutes.
- Just before serving, add the tequila and simmer 5 to 10 minutes.
- Add the cilantro, stir and serve.
Nutrition Facts : Calories 78.8, Fat 7.5, SaturatedFat 2.7, Cholesterol 8.8, Sodium 135.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.7, Protein 1.1
CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD
My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.
Provided by One Happy Woman
Categories Beans
Time 1h45m
Yield 6 salad, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
- Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
- To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.
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