A Grain Transformed into a Banquet

We continue to learn about grains as part of a nutritious diet, whether out of habit or because we learned to eat them as children due to family tradition.

The Bayo bean, scientifically known as Phaseolus vulgaris L., is known in Venezuela as those brown beans, very popular during times of family economic hardship. They have a pleasant taste, and everyone has their own way of preparing them. They have a mild flavor, and when cooked, their texture is creamy. Nutritionally, they are an excellent source of plant-based protein, fiber, iron, folic acid, and B vitamins.

Bayo beans, like other grains, bring back many memories of when my mother used to prepare them. It wasn't just half a kilo like I do now, but up to two or three kilos because of the number of people in our household. I remember her saying, "We have to eat grains to have strength." That was the motivation she gave us, perhaps intuitively, because that's how she was fed as a child; she wasn't aware of all the nutrients they contain. However, he remained certain that consuming them would keep him healthy and strong.

Everyone adds their own special touch to the preparation, not only with garlic, onion, and other ingredients, but also with animal products, each according to their own tastes, sometimes to vary the flavors and offer different tastes.

The recipe I'm sharing is simple and based on what you have at home (as I said, working with what you have).

For this recipe, I used:

1/2 kilo of pinto beans
1/2 green plantain

2 teaspoons of salt
1/4 teaspoon of cumin

2 liters of water
¼ teaspoon of black pepper

6 cloves of garlic
1 small onion

1 tablespoon of fresh oregano

Procedure

The beans are cleaned of anything that shouldn't be there, such as small stones or pods that are filtered out when they are processed to separate the beans. They are then washed very well, possibly several times.

In the pot chosen for cooking, place the 2 liters of water and let it heat up a little before adding the beans.

Once the beans are drained, add them to the water and cook for approximately 60 minutes, or until tender.

While the beans are cooking, chop the onion and garlic, and crush the black peppercorns, and dice the plantain into very small cubes.

When the beans are soft and the cooking water has turned brown, add the remaining ingredients: salt, garlic, onion, black pepper, cumin, and the plantain. This step can take approximately 20 to 25 minutes, while the ingredients infuse the beans with flavor and aroma, and the plantain softens.

Served and ready to eat. You can garnish with a slice of boiled plantain.

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