The Ayocote is an ancient heirloom bean is one of the oldest cultivated plants in the Americas. They are a large, meaty bean with great flavor and a starchy texture that makes them ideal as a main course. 

Ingredients

  • 2 Cups Dry Ayocote Morado Beans
  • 1 Whole Dry Ancho Chili
  • 1 Whole Dry Mulato Chili *you can substitute with another dry chili
  • 2 Cloves Garlic
  • 1/2 Onion
  • 1 Cinnamon Tree Leaf, Avocado Leaf or Bay Leaf *cinnamon is our favorite for this
  • 1 four inch strip of Kombu
  • 1 Tablespoon Salt
  • Tortillas Avocado, radish, pickled onion, cilantro

Directions

Rinse the beans and put them in either a heavy pot on the stove or a pressure cooker.

Remove the seeds and stems from the whole chilis but keep them mostly whole so they are easy to remove after cooking.

Add the chilis, garlic, onion, cinnamon tree leaf, Kombu, salt and enough water to cover by one inch (cover by 2 inches if cooking on the stovetop).

Either pressure cook for 40 minutes or cover and simmer for 1-2 hours until the beans are tender.

Once the beans are tender, remove the cinnamon tree leaf and discard in the compost.

Remove the Kombu and whole chilis with tongs and put in a blender.

Remove the beans with a slotted spoon, transfer to a bowl and set aside.

Add the cooking liquid from the bean pot to the blender and blend with the chilis and Kombu on high for 1-2 minutes until you have a smooth, thick sauce.

Combine the beans and the sauce in the bowl, stirring gently with a wooden spoon or rubber spatula so that you don'b break the beans. 

At this point you can refrigerate the beans and reheat later or serve right away. 

Serve with tortillas, avocado, radish, pickled red onion and cilantro. * We highly recommend making your own corn tortillas for this, you won't believe the difference. 


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