We've recently been enjoying pinto beans a lot, so when we were choosing a bean to start with, I was drawn to the Bayo Chocolate. The warm brown color was appealing to my eye.
It turned out they were also the first bean described in the Rancho Gordo newsletter:
"Bayo beans are very popular in Michoacan. They are very mild and soak up any flavors you might want to add. These Bayo Chocolate are pretty rare. I've only seen them in a market in Puebla. I know you want advice but all I can tell you is that they are mild and creamy. In Michoacan, you can make a Sopa Tarasca which is one third each pureed beans, pureed tomatoes and chicken stock. Fried tortilla strips on the top would add some nice crunch and a few cubes of queso fresco or fresh farmers cheese would be welcome as well."
No comments:
Post a Comment