This is a simple recipe to boil beans at home. High in plant-based protein and low in fat, these beans can be used for recipes such as Enfrijoladas or Crema de Frijol (Coming Soon!). They can also be used to make Refried Beans as a side dish to any Mexican meal.
Prep Time: 15 Minutes | Cook Time: 80 Minutes | Total Time: 95 Minutes
Special Equipment
1 large Pot (to boil water and beans in)
Ingredients (US Standard)
8 cups Water
3 cups Mayocoba/Peruvian/Canary Beans, dry
1 Large White Onion, sliced
1 tbsp Chicken or Vegetable Bouillon (or substitute with Better Than Bouillon for MSG-Free)
Ingredients (Metric)*
1893mL Water
552g Mayocoba/Peruvian/Canary Beans, dry
1 Large White Onion, sliced
12g Chicken or Vegetable Bouillon (or substitute with Better Than Bouillon for MSG-Free)
*All metric units are converted and should be considered more or less.
Method
Fill pot with water.
Heat on High, and bring to a boil. While water is heating, rinse the beans in a strainer, then set aside.
Also while the water is heating, slice the white onion (if not yet done). Then add the onion and chicken bouillon to the pot.
Once water starts boiling, add the beans to the pot.
Boil the beans for about 80 minutes. (Note: Periodically check on the beans - if the water level gets too low, add more until the beans are fully submerged, and bring back to a boil. Beans will cook for 80 minutes total - you don't need to add any time based on this.)
You will know that the beans are cooked when they are soft to touch, and have a brownish pink hue.
Store beans in water to prevent them from drying out.
Nutritional Data
Yield: About 9 cups cooked
Servings: about 18
Serving Size: 1/2 Cup cooked
Calories: 40 | Protein: 5 | Carbs: 15 | Fiber: 9 | Fats: 0
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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