These beans really do deliver - so creamy and full of flavor.
I soaked the beans in cold water for a day, and then put them in a double boiler to cook all evening over a small flame on the stovetop. They cooked up just fine. A double boiler is much cheaper and easier to use than a pressure cooker!
I made red beans and rice with the Flor de Mayo beans. It was tasty, but what I don’t like is the thicker skins on these beans. I think I’m leaning toward some of the more delicate varieties. I love these beans however, and highly recommend then to my friends
The other day I cooked up a pot of Alubia beans and long grain brown rice together. I added the salt and pepper along with some chopped onions and chopped garlic and cooked for about 45 minutes. A taste test of the broth let me know that I needed a bit more salt and a can of Hatch diced green chilis. Cooking another 25 minutes and adding hot water as needed and perfecto. The left overs have been served as is and as the filling for enchiladas and burritos. Super yum!
I tried Flor de Mayo beans about 10 years ago and loved them. However they suddenly disappeared from midwestern U.S. markets. I never gave up searching because the taste was fabulous. So glad to have discovered Primary Beans as a source.
I did cook the Southwest Gold. My sister and daughter really liked them. I don’t like beans but I was able to eat these so they must be really good. Hopefully I will acquire a taste for beans since they are so healthy. Going to order again