Flor de Mayo Beans (organic)

I don't like to heat my kitchen in the warmer months and find that cooking these beans in either my InstaPot pressure cooker or my crockpot gives me perfect results. I have a serious stockpile, especially of the organic beans, so I'm set for anything. Thanks!

Your beans are a daily diet routine for me. I always soak them overnight in salted water, transfer them to a cast iron Dutch oven, cover the with broth - vegetable, chicken, or beef - and season liberally. I love spicy foods, and I always season freestyle, using dehydrated onions, garlic, and chilies with varying spoonfuls of Garam Masala, cumin, coriander, paprika, curry, and assorted other Indian spices, then bake in a 225F oven for four or five hours. Each batch is different and delicious.

I bought three more boxes of the Flor de Mayo beans. I cook them in lieu of pinto beans usually. This time, though, I was inspired by the Hiwaji recipe from Diaspora Spices. I made it and was not disappointed! I had a huge garden cabbage so everything worked out wonderfully.

P.S. no rocks were found in my box

My partner and I love using these beans as the base for big batches of breakfast burritos. They stand up really well to being cooked, frozen, and reheated. Unfortunately, we find rocks in these beans more often than any other variety or vendor we’ve ever tried. I visually inspect, run my hands through, and rinse in a colander, but some always make it through. I can’t move the beans one by one into the pot before cooking to stave off the fear of cracked teeth, so we’re going to go with different beans/vendors in the future.

I made red beans and rice with the Flor de Mayo beans. It was tasty, but what I don’t like is the thicker skins on these beans. I think I’m leaning toward some of the more delicate varieties. I love these beans however, and highly recommend then to my friends