- 1 bag of Peruano beans (Mayo Coba)
- 3 serrano chiles, (more or less depending on preference)
- olive oil
Cook beans according to package, add salt to taste. As mentioned before, slightly overcook beans. Don’t drain them unless you have an excess of water. Remove the stem from the peppers and fry the whole peppers in a skillet in a small amount of oil until they are brown and soft. Add beans to hot pan with chiles and smash together. Add more water if needed to make the beans smooth and creamy. They should be the consistency of apple sauce. Monica recommends mashing them a little in the pan before pouring into the skillet, this helps reduce splattering.
I have been cooking my beans in the crock pot. Put the beans in the crock pot and cover with at least 3 inches of water over the top. Add more water as they cook to keep about an inch of water on the top. Cooking time will vary with crockpot. You can use high or low. My crock pot takes about 8 hours on high. Just be sure to cook them til they are very well done. They shouldn’t be hard at all. Do not drain off excess water. I was having trouble getting the beans mashed up, so I have been using my electric mixer and mixing the beans in the crock pot until they are fairly smooth. Then I pour them into the frying pan and mix them with the peppers. Add more water if necessary, they shouldn’t be too thick. They will thicken when they set.
Cooking peppers in the pan can create some unpleasant fumes, so you can roast them in the oven. I then just add some olive oil to the pan along with the peppers and beans and heat through.
As mentioned the Mayo Coba beans aren’t sold in all stores. In the midwest Cub Foods carries them and in the Southwest Safeway carries them.