Let This Bowl of Brothy Beans Cure What Ails You
Let This Bowl of Brothy Beans Cure What Ails You
January 6, 2025
As winter settles in, it’s the perfect time for a dish that’s both comforting and nourishing. These brothy ayocote beans are the ultimate cold-weather meal—hearty enough to feel indulgent, yet light enough to satisfy without weighing you down. These beans are the perfect vegetarian protein: creamy inside with an almost meaty texture and serious umami that creates a beautiful, unctuous broth bolstered by avocado leaves and dried chiles. Sure, you could eat the beans on their own, but why not gild the lily with a bright take on chimichurri and a slab of asadero cheese, fried until golden and crisp on the edges, while soft and melty in the middle? This dish strikes the perfect balance between comfort and health, making it the ideal meal for those chilly nights when a warm, satisfying bowl is all you need.
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Hi Kaitlin! Avocado leaves are traditionally used dried, and that’s what we recommend sticking with. Only certain Mexican avocado varieties are safe for cooking, and it’s hard to know the type of a home tree for sure. Using dried avocado leaves from a Mexican market or specialty store ensures you’re getting the correct, food-safe variety with the right flavor.
Hi! I see you commented that avocado leaves are typically used dried. I have a tree, is it okay to use the leaves fresh?
Hi Patti! You can throw the dried chiles in whole with the beans—no need to deseed or chop them. They’ll infuse flavor into the broth as they cook. Once the beans are done, you can remove the chiles if you prefer, or leave them in for extra depth of flavor. Let us know if you have any other questions!
do I need to do anything with the chilies? Or just throw them whole in the beans and water? How about the onions and garlic?
Hi Nikola! Avocado leaves are usually dried and add a bit of earthy, anise-like flavor to beans. If you can’t find them, bay leaves are a good substitute, or even a bit of thyme or oregano. You could also try ground coriander or fennel seeds for that anise flavor. Hope that helps! Let us know if you have more questions.