Mayocoba Beans Soup Recipes

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MAYOCOBA BEANS SOUP



Mayocoba Beans Soup image

Mayocoba Beans are also known as "Mexican Yellow Beans" and have a mild creamy texture. The soup is made with Ham Stock, Black Forest Ham and Fresh Serrano Peppers to infuse a spicy flavor.

Provided by Potagekempcc

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 23

2 bay leaves
1/4 lb pepper bacon (Diced)
2 teaspoons hot smoked paprika (Spanish)
4 cups red Spanish onions (Diced)
4 cups carrots (Diced)
4 cups celery (Diced)
2 cups yellow bell peppers (Diced)
3 serrano peppers (Minced)
3 tablespoons minced fresh garlic cloves
2 teaspoons fine sea salt
2 teaspoons black pepper
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sage (Chopped)
3 tablespoons oregano (Chopped)
3 tablespoons savory (Chopped)
1 cup cilantro (Chopped)
1 cup rioja wine (La Rioja Alta)
8 cups ham stock
2 lbs ham shank (Smoked)
1 lb mexican style beans (mayocoba beans, Soaked 2- hours)
4 cups red potatoes (Chopped)
4 roma tomatoes (Chopped)
1 lb black forest ham (Diced)

Steps:

  • In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
  • Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
  • Add La Rioja Alta wine and reduce by half.
  • Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
  • Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
  • Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
  • Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.

Nutrition Facts : Calories 767.5, Fat 47.9, SaturatedFat 16.4, Cholesterol 158.8, Sodium 2140, Carbohydrate 39.1, Fiber 9.6, Sugar 8, Protein 45.5

MEXICAN DRUNKEN BEANS



Mexican Drunken Beans image

Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco.

Provided by gem

Categories     Side Dish

Time 10h20m

Yield 8

Number Of Ingredients 12

1 pound dry mayocoba beans
2 teaspoons vegetable oil
1 white onion, chopped
4 Roma (plum) tomatoes, chopped
1 serrano chile pepper, minced
½ pound bacon, chopped
2 thick slices fully cooked ham, cut into cubes
1 (12 fluid ounce) can or bottle Mexican beer
1 (7 ounce) can pickled jalapeno pepper slices, undrained
½ bunch fresh cilantro, chopped
1 tablespoon chicken bouillon granules
sea salt to taste

Steps:

  • Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
  • Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
  • While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
  • Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
  • Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
  • Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 41.8 g, Cholesterol 42 mg, Fat 15.9 g, Fiber 16.8 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1537.2 mg, Sugar 2.1 g

MEXICAN BEAN SOUP WITH CHICKEN



Mexican Bean Soup with Chicken image

Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup.

Provided by gem

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h35m

Yield 6

Number Of Ingredients 10

1 pound mayocoba beans (such as Rancho Gordo®)
water to cover
2 tablespoons vegetable oil, divided
1 white onion, chopped
4 Roma (plum) tomatoes, chopped
1 serrano chile pepper, minced
2 rotisserie chicken breasts, diced
1 quart chicken stock
½ bunch fresh cilantro, chopped
sea salt to taste

Steps:

  • Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
  • Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.
  • Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 52.4 g, Cholesterol 24.9 mg, Fat 6.1 g, Fiber 21.6 g, Protein 26.5 g, SaturatedFat 1.2 g, Sodium 538.5 mg, Sugar 2.3 g

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