MAYOCOBA TOMATILLO NACHOS

                             

I love tomatillos. They are sour, juicy, and I love the tang they leave in my mouth. And I just tried these mayocoba beans for the first time today, and they are fabulous! Buttery smooth, mildly-flavored, and they made the perfect refried beans! I’ll post those too, because they are fabulous.

Recipe

Mayocoba beans – 2 C

Water

Oil – 2 T

Sweet Vidalia onion, diced – 1 large

Cumin – 1 teaspoon

Chili powder – 1 teaspoon

Garlic cloves, pressed - 2

Sea salt – 1 T

Tomatillos, diced – 4 medium sized

Tortilla chips – 4 C

Shredded Cheese – 3 C

Soak the beans overnight in water completely covering them. The next day, rinse the beans, drain them, and cover with new water by 1 or 2 inches. Bring to a boil, then cook over medium-low heat until tender, or about 1 ½ hours.

Drain the beans, reserving the liquid.

In a frying pan, heat oil over medium-high heat and add onions, cumin and chili powder. Cook about 3 minutes. Add pressed garlic and cook two more minutes. Reduce heat to medium-low. Add diced tomatillos and simmer for about 4 minutes. Add cooked, drained beans, 1 cup of reserved bean liquid and salt. Continue to cook until beans are warmed through, about five minutes.

Set oven to 400 degrees. Line a cookie sheet with foil. Spread tortilla chips over the foil. Strain 2 cups of mayocaboa bean/tomatillo hash until no more liquid drips from the mixture. Gently spread evenly over chips. Reserve the rest of the bean/tomatillo mixture to make refried beans (see next post). Top with chips/hash mixture with shredded cheese. Bake just until cheese is melting.

Remove from oven and ENJOY IN GOOD HEALTH!