I think these are the best beans I have ever tried - maybe because they are new to me. They are sweet and tender - delicious served cold.
Rinse, clean, and soak 1 pound of mayocoba (yellow Peruvian) beans in water to cover. These beans do not rehydrate evenly - after 2-4 hours, some will be completely imbibed, while others will still be hard as a rock. So I soak them overnight, rinse, and cook the next day. Patience.
They are beautifully variable in color also - some a pinkish-yellow, some golden-yellow, some pinkish-tan. Once they are ready to cook, they should all be 2-3 times the size they were when dry.
Rinse soaked beans carefully. Add water back to pan to cover by 1-2 inches. Add 1-2 teaspoons of kosher salt. Cook on medium-high heat for 20-30 minutes, then turn heat down to low-medium and continue cooking for another hour.
At this point, mince a shallot and add to cooking beans. Also add a handful of chopped fresh herbs (I like greek oregano and german thyme) plus 2 bay leaves (I use fresh ones). Continue cooking for another 1/2 hour or until liquid is nearly all absorbed/evaporated. Stir in 2 tablespoons of olive oil.
Serve either as a bruschetta topping on toasted bread, or with corn chips, tomatoes, and avocado over a romaine salad.
