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Mayacoba Beans (630g)

Haricots Canari / Peru
Mayacoba Beans (630g)
Mayacoba Beans (630g)

Mayacoba Beans (630g)

Haricots Canari / Peru
These heirloom beans are widely cultivated in Mexico and Peru, but little known elsewhere. Increasingly popular due to their thin skin, creamy taste and texture, they are also easier to digest than other beans. Dried beans must be pre-soaked, boiled in fresh water for ten minutes and then cooked slowly until tender. This cooking method is important – beans contain toxins which may concentrate in the soaking water and which are only destroyed in the beans themselves through being held at 100°C for 10 minutes. To quick-soak, add rinsed and picked through beans to boiling water. Return to a boil and boil for two minutes. Remove from the heat and soak for one hour. To cook, add the drained beans to fresh boiling water. Return to a boil, boil for ten minutes. Lower the heat and simmer until tender. Salt toughens beans – adding it at the beginning results in tough beans; not adding until the end results in mushy, under seasoned beans; adding it partway through results in properly seasoned beans that are tender but still hold together. Mexicans often add epazote when cooking beans – the unique fragrance of epazote is complementary & it prevents flatulence. In Asia, kombu (kelp) is used for the same reasons.
In Stock
Part Number:000898B
$18.95

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