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How To Cook Dried Ayocote Negro Beans
Cook time: 3 hours
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Dried beans. Love the stuff. This past weekend I put together a virtual cooking class and we made avocado tempura tacos. The fried avocado slices and tortillas were gone, but I still had plenty of pico de gallo, avocado chipotle salsa, shredded cabbage, cotija cheese, and cilantro. The obvious idea was to make burrito bowls, and I needed something else of substance. This bag of dried Ayocote Negro beans was staring me in the face, and it wasn’t blinking. Neither was I.
It was around 3 pm when the showdown with the dried Ayocote Negro beans began, so I didn’t have time to soak them. The dried beans were rinsed and then went straight into the pot with water and a few additional ingredients. When I am planning ahead I generally soak dried beans overnight to reduce the cooking time, and that is the method in this recipe for cooking dried cranberry beans. But sometimes, impulse wins out. So this is a no-soak method for cooking dried Ayocote Negro beans.
HOW TO COOK DRIED AYOCOTE NEGRO BEANS
Ingredients
- 1 pound bag of dried Ayocote Negro Beans
- 1 onion, cut in half through the stem, paper skin removed
- 2 bay leaves
- Cilantro stems
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 tablespoons of chipotle peppers in adobo, chopped
- 1 tablespoon kosher salt, plus more if you desire
- Freshly ground black pepper, to taste
- 8 cups filtered water, plus more if needed
Instructions
- Rinse the dried Ayocote Negro beans. Add the rinsed beans to the pot along with the with the onion, cilantro stems, bay leaves, paprika, cumin, chopped up chipotles peppers in adobo sauce, and some freshly ground black pepper. Add the water to the pot and cover the beans by at least 2 inches of water. If you need to add more water go ahead and do that.
- Stir and bring the water to a rolling boil. Let the Ayocote Negro beans boil, uncovered, for 10 minutes. Stir two or three minutes to make sure that nothing is stuck to the bottom of the pot.
- Reduce heat to simmer. Add the lid and set a timer for 1 hour. After 1 hour has passed, remove the lid and stir. The beans will be absorbing water, and if it doesn’t look like they have enough water please go ahead and add more.
- Put the lid back on the pot and let the Ayocote beans simmer for another hour. Then, remove the lid and spoon out a bean. Squeeze it and taste it. It shouldn’t be ready yet, but I just want you do see where we are in the process. Go ahead and add the kosher salt now. Stir, cover, and simmer for another 45 minutes.
- Time for another taste test. Is the bean cooked to your liking? If not, continue cooking until the Ayocote Negro beans reach your desired tenderness. Remove the onion and the cilantro stems.
Notes
Remember to refer to the web site for additional info!
Servings/Suggestions
This is enough for 10 servings
You will need a pot with a lid. I used a 4 quart dutch oven.
I cooked these dried Ayocote Negro beans to have in “burrito bowls” because I made tacos yesterday and need to use up my salsa, pico de gallo, and other toppings
If you are just having the Ayocote Negro beans over rice, once the beans are finished cooking add lime zest and lime juice to the pot. You may want to add some more paprika and cumin (to taste)
If you want the beans to have a neutral flavor, omit the cilantro stems, cumin, paprika, and chipotles in adobo.
If you don’t have an onion, just add 1 tablespoon of onion powder
Special Equipment
Large Pot or Dutch Oven
I always use my Lodge 6 quart dutch oven
Wooden Spoon
I like these bamboo cooking spoons – you can never have too many!
Ingredients
1 pound bag of dried Ayocote Negro Beans
If they are in stock you can get them from Rancho Gordo
1 onion, cut in half through the stem, paper skin removed
2 bay leaves
Cilantro stems
Just cut the bottom 6 inches off of a bunch of cilantro
1 tablespoon ground cumin
1 tablespoon ground paprika
2 tablespoons of chipotle peppers in adobo, chopped
You can buy a jar of chipotle in adobo already chopped up, or you can just chopped them up yourself
1 tablespoon kosher salt, plus more if you desire
Freshly ground black pepper, to taste
8 cups filtered water, plus more if needed
Directions
Step 1
Rinse the dried Ayocote Negro beans. Add the rinsed beans to the pot along with the with the onion, cilantro stems, bay leaves, paprika, cumin, chopped up chipotles peppers in adobo sauce, and some freshly ground black pepper. Add the water to the pot and cover the beans by at least 2 inches of water. If you need to add more water go ahead and do that.
Step 2
Stir and bring the water to a rolling boil. Let the Ayocote Negro beans boil, uncovered, for 10 minutes. Stir two or three minutes to make sure that nothing is stuck to the bottom of the pot.
Step 3
Reduce heat to simmer. Add the lid and set a timer for 1 hour. After 1 hour has passed, remove the lid and stir. The beans will be absorbing water, and if it doesn’t look like they have enough water please go ahead and add more.
Step 4
Put the lid back on the pot and let the Ayocote beans simmer for another hour. Then, remove the lid and spoon out a bean. Squeeze it and taste it. It shouldn’t be ready yet, but I just want you do see where we are in the process. Go ahead and add the kosher salt now. Stir, cover, and simmer for another 45 minutes.
Step 5
Time for another taste test. Is the bean cooked to your liking? If not, continue cooking until the Ayocote Negro beans reach your desired tenderness. Remove the onion and the cilantro stems.