Mayocoba beans, also known as canario or Peruano beans, boast a buttery texture. Toss them in the Instant Pot with chipotle for a hint of smoke, then top with avocado and radishes for crunch.
What You Get
Dried Mayocoba beans
What You’ll Need
Makes 4 servings
30 minutes active
1½ hours total
In an Instant Pot, combine 2 cups of the beans, 6 cups water, 1 tablespoon olive oil, 2 teaspoons chipotle, 2 bay leaves, and 1 teaspoon salt. Cover, seal the vent, and cook on high pressure until the beans are tender, 35 minutes. Let the pressure release naturally, 25 minutes. Drain the beans, reserving 2 cups of the cooking liquid, and discarding the bay leaves.
Cut the carrots in half lengthwise, then slice crosswise into half moons. Chop the onion. Chop 3 cloves of garlic.
In a large cast-iron skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the onion and cook until softened, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the carrots and and sauté until softened, 3 minutes. Add the beans, 1 cup of the cooking liquid, and 1 tablespoon honey and simmer until the liquid reduces slightly and the beans are warmed through, 5 minutes. Season with salt.
Cut the radishes in half and slice into half moons. Peel, pit, and dice the avocado. Pick the cilantro leaves and toss the stems. In a bowl, combine the radishes, avocado, and cilantro. Drizzle with the juice of ½ lime and 1 tablespoon olive oil, season with salt, and turn to coat.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package directions.
Heap the rice and beans into bowls, and top with the radish-avocado salad, and serve warm.