Perfect Mayacoba Beans
Listen, listen: if you agree that the best bit of a pot of good beans is the toasted crusty bits on the pot rim, lid and possibly the drip pan, and that these are the exclusive prerogative of the person who has to wash the pots who snitches them when no one is looking, this is the recipe for you. The goal is to make the whole pot of beans taste slightly roasted without actually burning the beans. The secret is cooking them closer to boiling than to simmering and to do it in the oven so there is no boil over or scorching the bottom of the pot, and resting them off the heat while they finish. I love Mayacoba Beans for this because they are so creamy and flavorful, but use whatever dry beans you like. These take a while but during most of that time you can go do something else. This recipe needs maybe 10 minutes of your attention, and nothing fussy at that. Just plan to start it in the morning if you want it for dinner, or do it the day/night before when you have time and put it in the fridge or freezer to reheat quickly later.
The baking soda soak makes them more digestible and prevents gassiness and farting.
RECIPE:
Put dry Mayacoba Beans into an oven safe casserole that has a lid, preferably a good, thick pottery one.
Cover the beans with clean water, swish and drain, check for rocks, twigs, etc. Drain.
Cover with clean water so the water is at least an inch deep above the beans and add 1/2 teaspoon of baking soda.
Let sit for somewhere between 6 to 12 hours. (Go to bed or to work,or whatever you do)
Drain and rinse the beans, then add fresh clean water, again to submerge the beans by about an inch.
Put the lid on the pot and put the pot on a drip pan (any rimmed tray) and move them into a cold oven. Turn the oven on to 350Β°F and set a timer for 1.5 hours. Go do something else, but after 1 hour, take a peek to make sure they haven't run dry--add just enough water to submerge the beans, if needed.
After 1.5 hours, check to see if the beans are tender and mash easily when smooshed. If not, leave them in the oven, checking every 10- 15 minutes until they are (and add just a little water if needed--it's okay if just the tops are peeking out now, but the whole pot should not be dry). The beans should still hold shape until smooshing, not fall apart on their own.
When they are tender, add 1 teaspoon of salt (or to taste, but at least a little) and take them out of the oven. Let them rest at room temperature for a bit (I left mine for 1 hour tonight while I walked with my dog), then serve.
The heavy casserole dish should hold the heat while they rest. They will get just slightly more tender while resting and the salt soaks in.
Sure you could add other seasonings when you add the salt, but these are so delicious, mild and creamy, they don't really need it. Serve them with some other highly seasoned/spiced thing and they will provide the balance, the way mashed potatoes, pasta or rice support a good stew.
They are superb in burritos or nachos.
