Beans & Chicos ((Thank you New Mexico!!))
Time for a simple & hearty meal idea: Beans & Chicos! Chicos are a New Mexican style of dried corn – you can read all about chicos HERE. When I purchased the chicos, the herd, hubby & I were enjoying our Spring Break in northern New Mexico.
Along with the chicos, I also picked up some local Hatch chili powders, Mexican dried oregano and some dried favas ((and have made excellent use of everything except the favas — mental note, I need to work on that!)). When I grabbed the chicos, I was not at all sure of what I would do with them – but was intrigued. The gentleman selling the items could tell I was unfamiliar and kindly shared detailed cooking instructions.
Just cook them with your dried beans!! He kindly urged. Well, I finally took his suggestion & I am really glad I did!
Aren’t the chicos and my speckled beans pretty together?! I used a 3:1 ratio, beans to chicos.
To my pressure cooker, I added my short-list of pressure cooker basics:
- 2 bay leaves
- 3-4 garlic cloves
- 2 tablespoons of cooking oil
- water (10-11 cups)
Into the pot it all goes, setting the pressure cooker to cook on HIGH pressure, natural pressure release for 50 minutes.
Season the chicos & beans after cooking, using approximately 1-2 teaspoons of salt and 1 teaspoon of freshly cracked black pepper.
Garnish with a tiny bit of chopped sweet white onions and freshly chopped cilantro. Yum, I want some more right now!!