Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Here are the Ayocote Morado enfrijolada-like things in my Mama's Corningware, with a fair amount of cheese baked on top and about a fourth-cup dressing of a whole additional sauce made with chipotles and sherry vinegar that I use for something else but had in the freezer.
A touch dry, but ultimately not underflavored. Echoing what RanchoGordo noted upthread about a different Ayocote bean, the Morado is really very starchy.
Here are the Ayocote Morado enfrijolada-like things, which a fair amount of cheese baked on top and about a fourth-cup dressing of a whole additional sauce made with chipotles and sherry vinegar that I use for something else but had in the freezer. A touch dry, but not underflavored. Echoing what RanchoGordo noted upthread, they are really very starchy.
