Super Delicious “Off the Wall” Bean Recipes #5
#5 The Black Calypso bean, also called yin yang for its distinctive and stunning white and black markings, is an heirloom variety which originated from the Caribbean.
It has a delightful nutty, slight onion flavor and a texture that is more crumbly than creamy. Simmer them very slowly so they do not break.
They are one of the best beans for baking and soups.
Calypso Beans, Tomato and Poblano Stew courtesy of Tyler Florence
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 bay leaf
- 1 ham hock
- 1 pound dried calypso beans, soaked overnight and drained
- 1 tablespoon ground cumin
- 3 canned chipotle peppers in adobe sauce
- 4 poblano chiles, roasted, seeded and chopped
- 4 tomatoes, seeded and chopped
- 1 bunch fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- Lime wedges, for garnish
- In a large pot over medium-high heat olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes
- Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper.
- Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour
- Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot
- Taste it and adjust the seasoning
- Serve with lime wedges for garnish.
Recipe courtesy of Tyler Florence