Mayocoba Beans with Urfa Biber

Name: Mayocoba Beans with Urfa Biber
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons fresh lemon juice; 1½ teaspoons salt; Vegetable Stock, as needed; 1 teaspoon coriander, ground; ¼ teaspoon freshly ground black pepper; 2 teaspoons urfa biber chile + more for garnish (optional); 1 teaspoon cumin, ground; 2 teaspoons garlic, minced; 2 tablespoons tomato paste; 2 bay leaves; 1 medium yellow onion, diced; ⅓ cup (80 ml) olive oil; 2 cups (350 g) mayocoba beans, soaked overnight, or another bean, such as pinto, vaquero, or cannellini; 2 cups (350 g) mayocoba beans, soaked overnight, or another bean, such as pinto, vaquero, or cannellini; 2 cups (350 g) mayocoba beans, soaked overnight, or another bean, such as pinto, vaquero, or cannellini; 2 cups (350 g) mayocoba beans, soaked overnight, or another bean, such as pinto, vaquero, or cannellini; 2 cups (350 g) mayocoba beans, soaked overnight, or another bean, such as pinto, vaquero, or cannellini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

There’s nothing like a big, warm pot of beans to warm you from the inside out. This recipe utilizes urfa biber, an incredibly complex, dark purple Turkish chile powder. Serve with grilled or toasted crusty bread.

Ingredients

2 cups (350 g) mayocoba beans, soaked overnight, or another bean, such as pinto, vaquero, or

Americas
United States
San Francisco
Side dish
Vegan
Gluten-free
Spring
Summer
Winter
Autumn

Method

Cook the beans according to instructions.

In a second saucepan, heat the olive oil over medium-low heat and add the onion and bay leaves. Cook until the onion is very tender and golden brown at the tips, about 15 minutes. Add the tomato paste, garlic, urfa biber, cumin, coriander, and black pepper and cook for another 2 to 3 minutes until the spic