Mayocoba Beans with Polenta



Mayocoba Beans with Polenta

 So I was grocery shopping recently and spotted a bag of bright, canary yellow beans.  I could not resist passing up the chance to try something so colorful and since I had never heard of these beans, I had to try a bag.  Here is the recipe.

1 2-pound bag of Mayocoba Beans
1/2 pound of Bacon, chopped
1 medium Onion, chopped
1 Green Bell Pepper, chopped
1/4 cup of Cilantro , cleaned and chopped
1 Tablespoon of Garlic Powder
2 Tablespoons of Chili Powder
2 teaspoons of Cumin
1/2 teaspoon of Oregano
Salt to taste
Water as needed

Wash and soak the beans for at least 2 hours or overnight.  In a large pot, brown bacon and then add onion and bell pepper. Cook  until the onion starts to caramelize.  Add 2 quarts of water, cilantro,  and seasonings. Cook over low heat, stirring frequently and adding water when the pan starts to get dry.  Cook for 4 to 5 hours or until the beans are tender and do not have any resistance in the texture.

Polenta

In a tall stock pot, bring 2 3/4 cups of water to a boil.  Whisk together 1 cup of cold water, 1 cup of cornmeal and 1 teaspoon of salt.  Continue whisking and slowly pour the cornmeal mixture into the boiling water.  Whisk continually. Once the polenta starts to thicken. Add 1/4 cup of butter or margarine a little at a time, whisking constantly.  Cook and whisk for about 20 minutes until the cornmeal is thoroughly cooked.

To serve, ladle about 1/4 cup of polenta into a bowl and top with mayocoba beans. Top with fresh cilantro.

Enjoy on a cold autumn evening!

Deloris