Bayo Beans (Frijoles de Olla)

 

1 pound dried bayo or mayocoba beans (including flor de mayo, canario, peruano)

1/4 white onion

4-5 garlic cloves, peeled and lightly smashed

3 toasted avocado leaves or 1/2 small bunch of epazote (optional)

2 T. salt

 

Rinse the beans well and pick them over, removing any imperfect ones. Place them in a large pot with the onion, garlic, and enough water to cover them by about four inches. Bring the water to a boil over high heat and boil them for 10 minutes. Reduce the heat to medium-low, add the avocado leaves (if using), give the beans a stir, cover and let simmer. Give them a gentle stir ever 15 minutes or so, and add boiling water if necessary; you want to make sure they’re always well covered with plenty. This helps them cook evenly, and it ensures you’ll have enough broth for refrying them or just to have as a brothy sauce.  After they’ve been cooking about 50 minutes total, taste a bean for doneness. If it’s nearly done but not yet creamy, they are almost done; at this point add the epazote (if using) and the salt. Add more boiling water if necessary, stir, cover and continue cooking until the beans are — as chef Gabriela Cámara describes it — “custardy,” but with their skins still intact. When they’re done, taste for salt, adding more if necessary, and then either serve them or let them cool in their broth.