SpokEasy

Mayocoba Madness 🇵🇪

mayocoba madness now you're cookin' spokeasy

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August 30, 2020

Mayocoba Madness is variation number — six, is it? — on Hoppin’ John. It’s absolutely amazing how quickly I can assemble the finished product if I’ve done all the prep work the day before!

1-1/4 cups long-grain brown rice

1-1/2 cups mayocoba beans

1 cup chopped celery

2 Tbsp dry chimichurri spice mix

3 oz grated mild cheddar cheese

1/4 cup plain, low-fat yogurt

15 oz can diced tomatoes, well drained

1 cup coarsely chopped red onion

1/2 cup coarsely chopped red bell pepper

salt and pepper to taste

Soak the dry mayocoba beans overnight; drain; and freeze for several hours. Cook in water to cover with the chopped celery and chimichurri until beans are firm-tender. Drain.

Add the grated cheese to the hot mayocoba beans, stirring to melt. Stir in yogurt, salt, and pepper. Add the drained, diced tomatoes and mix well. Follow up with the chopped onion and bell pepper. Lastly, stir in the cooked  brown rice.  Makes about 13 cups.